Honey Rye Cake Recipes

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.

ORANGE-SPICED RYE HONEY CAKE

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.

HONEY & RYE CAKE

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.