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."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
14
ingredients
- 1 cup all-purpose flour
- 1 cup medium rye flour
- 2⁄3 cup honey
- 1⁄3 cup granulated sugar
- 1⁄4 cup canola oil
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 2 large eggs
- 1⁄4 cup water
directions
- 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.
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Reviews
-
this cake is very different. the day i made it i tasted it and thought it was just okay. but somehow the next day it was wonderful- it had a totally different flavor, it was sweet and dense. definitely make this a day in advance, and you will be rewarded with a wonderful snack cake.
