Best Honey Rye Cake Recipes
ORANGE-SPICED RYE HONEY CAKE
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.
Provided by Jeffrey Yoskowitz
Categories Rosh Hashanah/Yom Kippur Cake Bake Winter Fall Honey Rye Orange Spice
Yield Makes 1 (9x5-inch) loaf / Serves 10-12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Generously grease a 9x5-inch loaf pan with oil.
- In a large bowl, whisk together the 1 1/2 cups of oil, the eggs, sugar, honey, coffee, and orange zest. In a separate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Make a well in the center of the flour mixture and pour in the egg mixture, then stir with a fork or a whisk until the batter is smooth and free of lumps.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, until set in the middle-the cake should hold firm when lightly pressed on top. Be careful not to leave it in the oven for too long or it will dry out.
- Let the cake cool in the pan for at least 30 minutes-1 hour for a Bundt cake (see note)-before very carefully inverting it and removing the pan. Slice and serve with fresh fruit and tea.
DARK GINGER RYE CAKE WITH YOGURT AND HONEY
Steps:
- Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
- Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
- Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
- Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
- Do Ahead
- Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
HONEY & RYE CAKE
A different version of honey cake - I don't think I have ever seen one with rye flour in it. Adapted from an very old holiday issue of Good Housekeeping. A good snack cake to have with your tea.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 275 F and grease& flour a square 8"x8" cake tin.
- Using a mixer on low speed, beat together all ingredients until well mixed, scraping down sides of the bowl as needed.
- Scrape into the pan and bake for about 75 minutes, or until a toothpick tests clean.
- Let cool completely in the pan.
- Cut into 14 small slices.
Nutrition Facts : Calories 171.7, Fat 4.8, SaturatedFat 0.6, Cholesterol 30.2, Sodium 274, Carbohydrate 30.8, Fiber 1.4, Sugar 18.2, Protein 2.6
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