Honey Cake
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Water (hot)1 pinch
Coarse Salt1 cup
Sugar2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Fennel Seed (ground)1 tsp
Ground Nutmeg1 tsp
Ground Cinnamon2 cups
Rye Flour1.5 cups
All-Purpose Flour2 cup
Almond (chopped)Directions:
1
Preheat oven to 400 degrees F
2
Butter a 9 by 5-inch loaf pan, and line the bottom and sides with buttered parchment paper
3
In a large bowl, stir to combine the hot water and honey
4
Add the salt, sugar, baking soda, and baking powder; stir to dissolve
5
Add the rum, fennel, nutmeg, cinnamon, and crystallized ginger; stir to combine
6
Gradually add rye flour, and mix well; gradually add all-purpose flour, and continue stirring
7
Add the orange zest, raisins, and almonds, stirring for about 25 strokes to fully combine
8
Transfer batter to prepared pan, and bake for 10 minutes
9
Reduce oven temperature to 350 degrees F, and continue to bake until deep brown and a skewer inserted in the center of the cake comes out clean, about 80 minutes
10
Transfer the pan to a wire rack to cool
11
Remove cake from pan, turn it on its side, and remove the parchment paper
12
When the cake is completely cool, wrap in aluminum foil, and allow to stand at room temperature for 1 to 2 days to allow the flavor to develop
13
Cut the cake into 1/2-inch slices, and cut each slice in half
14
To serve, spread with unsalted butter, top with warm applesauce, and drizzle with honey