Honey Rye Cake Food

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DARK GINGER RYE CAKE WITH YOGURT AND HONEY



Dark Ginger Rye Cake With Yogurt and Honey image

Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.

Provided by Andrew Tarlow

Categories     Bon Appétit     Cake     Ginger     Yogurt     Honey     Molasses     Cinnamon     Dessert     Beer

Yield Makes one 10-inch cake

Number Of Ingredients 23

Nonstick vegetable oil spray
1 cup robust-flavored (dark) molasses (not blackstrap)
1 cup stout
1/2 teaspoon baking soda
1 1/2 cups rye flour
1/2 cup all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup virgin coconut oil, melted, slightly cooled
1/4 cup vegetable oil
1/4 cup honey
2 cups plain whole-milk yogurt
Special Equipment
A 10-inch-diameter springform pan

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.

HONEY CAKE



Honey Cake image

My aunt made this once and it was out of this world. I found this recipe in my book and wanted to share it.

Provided by Lori Fleming

Categories     Cakes

Number Of Ingredients 17

3 1/2 c all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 c canola oil
1 c honey
1 1/2 c granulated sugar
1/2 c packed light brown sugar
3 large eggs
1 tsp vanilla extract
1 c fresh brewed coffee
1/2 c fresh orange juice
2 Tbsp rye or whiskey (or orange juice)
1 c toasted sliced almonds (optional)

Steps:

  • 1. Adjust a rack to the lower third of the oven and preheat oven to 350 degrees.
  • 2. Generously grease a 13x9x2 inch pan and line the bottom with a sheet of parchment paper.
  • 3. Have all ingredients at room temperature. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Add the oil, honey, granulated sugar, brown sugar, eggs, vanilla, coffee, orange juice and rye or whiskey, if using.
  • 4. Using a sturdy whisk or an electric mixer on lowest speed, stir together well to create a thick, thoroughly blended batter. Spoon the batter into the pan, and spread it level with a rubber spatula. Bake until the cake springs back when gently pressed in the center, 55 to 65 minutes.
  • 5. Transfer the cake pan to a wire rack and allow the cake to cool about 20 minutes before inverting the cake from the pan. (Or leg the cake cool completely in the pan and cut the cake into squares or rectangles before serving.)
  • 6. When the cake is almost completely cool, sprinkle the almonds over the cake, if desired.

GERMAN HONEY BREAD (BAKED IN A LOAF PAN)



German Honey Bread (Baked in a Loaf Pan) image

The best reminder of a German Christmastime for me. Really good with butter on each slice. Gets better after a few days wrapped in foil.

Provided by deblovesteddies

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

250 g honey
200 g sugar
1/4 liter milk
500 g flour
1 1/2 tablespoons baking powder
3 tablespoons baking cocoa
1 teaspoon allspice
1 teaspoon cardamom
1 teaspoon cinnamon
lemon rind

Steps:

  • Preheat the oven to 350°F.
  • Grease a bread pan.
  • Stir together all dry ingredients.
  • Slowly heat up honey and sugar on a low flame.
  • Then add milk while stirring honey mixture.
  • Heat up but do not boil.
  • Now add the warm liquid honey/milk mixture to the dry ingredients and stir well.
  • Put it all into the greased bread pan.
  • Bake at 350 F for approximately 40 minutes.
  • Turn off the oven and leave cake in for another 5 - 10 minutes.
  • Honey Cake needs to be stored in a cool and moist place, The best place would be a moist stone pot in which you put a slice of bread, to keep it moist.

Nutrition Facts : Calories 896.1, Fat 4.2, SaturatedFat 2, Cholesterol 9.1, Sodium 446.6, Carbohydrate 204.5, Fiber 5.4, Sugar 101.7, Protein 16.1

HONEY CAKE (LEKACH)



Honey Cake (Lekach) image

Provided by Food Network

Time 3h10m

Yield 2 loaves

Number Of Ingredients 12

3/4 cup packed brown sugar
1/3 teaspoon table salt
1/3 cup beaten eggs (2 large eggs)
1/3 cup vegetable oil
1 1/3 cups dark honey, preferably buckwheat (See Cook's Note)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2/3 cup water
1 1/2 teaspoons baking soda
3 1/3 cups white rye flour
1 to 2 cups whole or sliced nuts and/or glace fruit (optional)

Steps:

  • Preheat the oven to 225 degrees F with a rack in the middle of the oven. Grease and flour or line with parchment paper two 8 1/2- by 4 1/2-inch loaf pans.
  • In the bowl of a mixer, combine the brown sugar, salt, eggs, oil, honey, cinnamon, cloves and allspice and mix, using the flat (paddle) beater at low-medium speed until well blended, 6 to 7 minutes. Add the water and baking soda and continue mixing until blended.
  • Add the flour 1 cup at a time, letting each addition blend before adding the next. Continue beating for about 10 minutes. The batter will be loose, stringy and very, very sticky.
  • Pour the batter into the prepared loaf pans, top with nuts and/or fruit, if desired.
  • Bake 2 to 2 1/2 hours or until done.
  • Remove to a rack and let cool for 10 to 15 minutes before turning the cakes out of the pans.

HONEY & RYE CAKE



Honey & Rye Cake image

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.

Provided by HeatherFeather

Categories     Dessert

Time 1h30m

Yield 14 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 171.7, Fat 4.8, SaturatedFat 0.6, Cholesterol 30.2, Sodium 274, Carbohydrate 30.8, Fiber 1.4, Sugar 18.2, Protein 2.6

ORANGE-SPICED RYE HONEY CAKE



Orange-Spiced Rye Honey Cake image

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

Provided by Jeffrey Yoskowitz

Categories     Rosh Hashanah/Yom Kippur     Cake     Bake     Winter     Fall     Honey     Rye     Orange     Spice

Yield Makes 1 (9x5-inch) loaf / Serves 10-12

Number Of Ingredients 14

1 1/2 cups vegetable oil, plus more for greasing the pan
3 large eggs
1 cup sugar
1 cup pure honey
3/4 cup lukewarm coffee (brewed and cooled slightly)
1 teaspoon packed orange zest
1 1/2 cups all-purpose flour
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

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.

POLISH HONEY CAKE



Polish Honey Cake image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon melted butter
2 cups plain fine dry bread crumbs
1 cup honey, plus more, for garnish
1/4 cup brown sugar
4 eggs, separated
1 cup toasted chopped hazelnuts
Whipped cream, for garnish

Steps:

  • Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.
  • Preheat oven to 375 degrees F.
  • Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts.
  • In a separate bowl, whisk the egg whites until stiff and fold into the batter.
  • Place mixture into the brioche tins and bake for 45 minutes.
  • When cool remove from pan and garnish with whipped cream and a drizzle of honey.

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  • 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.
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