Honey rye cake #1

1 loaf

Ingredients

Quantity Ingredient
⅓ cup Honey
¾ cup Water
½ cup Sugar
2 cups Fine milled rye flour
½ teaspoon Soda
2 teaspoons Baking powder
1 tablespoon Cinnamon
½ teaspoon Cloves
½ teaspoon Allspice
⅛ teaspoon Cardamon
¼ cup Pecans or almonds
1 tablespoon Grated orange rind
¼ cup Finely chopped citron.

Directions

This tea bread will keep for weeks and should be aged at least three days before slicing. It toasts and broils well and is sweet enough to be a dessert. Recipe #1 is from the Joy of Cooking and recipe #2 is my less sweet, lemony version.

Preheat oven to 350. In a double boiler heat until near boiling the water, honey and sugar. Remove from heat and thoroughly beat into the mixture the flour, soda, baking powder and spices. Add and mix the nuts, rind and citron. With a rubber spatula press the dough into a loaf pan and bake one hour. Remove from oven, invert pan and tap out onto a cake rake to cool. Submitted By JIM WELLER On 05-02-95

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