Kitchen Crafts 'n' More

Thursday, December 10, 2009 Russian Honey and Rye Cake

Russian Honey Cake
Submitted by a reader - a deliciously different take on spice cake!

1/3 cup (80 ml) sugar
1/4 tsp (1 ml) salt
3 tsp (15 ml) baking soda
1/2 tsp (2 ml) each ground cloves, ground cinnamon, ground cardamom, ground ginger
1 1/2 cups (375 ml) vegetable oil
8 large eggs
1 cup (250 ml) honey
1 1/2 cups (375 ml) warm water
4 cups (1 L) rye flour
1/2 cup jam or preserve of your choice

Grease and flour two 8-inch (20 cm) round baking pans. Combine all the ingredients except for the jam in a mixing bowl and mix with an electric beater set at its slowest speed for 1 minute. Increase the speed of the beater to medium and beat for 15 minutes. The batter should have large air bubbles; if no bubbles are present, beat for an additional 5 minutes. Allow the batter to rest for 10 minutes, then pour into the prepared baking pans. Bake in a preheated 275F (130C) for 1 hour, until deep golden in color. Remove from the oven and allow to rest 10 minutes. Turn out on a cake rack and allow to cool. Place one cake on a serving plate and spread the jam or preserves on top. Top with the remaining cake.
Serves 8 to 12.

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Posted by HappySlob :: 1:45 PM :: 0 comments

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