Title: Eggless Rye Honey Cake
Categories: Quick Grain Blank
Yield: 1 4x8 loaf

1/3	c	Honey
3/4	c	Water
1/2	c	Sugar
2	c	Rye flour; finely milled
1/2	ts	Baking soda
2	ts	Baking powder
1	ts	Cinnamon
1/2	ts	Cloves
1/2	ts	Allspice
1/8	ts	Cardamom
1/4	c	Pecans; broken or
		Almonds, shredded
1	tb	Orange rind; grated
1/4	c	Citron; chopped

This quickbread is much better tasting than it sounds. I hesitated to make it for years and when I finally did I was quite surprised with the results. ~JW

From Joy: It keeps for weeks and toasts well. Age it three days in a plastic bag or tin box before eating it.

Preheat oven to 350 F. Have all ingredients at about 75 F.

In the top of a double boiler, heat the honey, water and sugar until small bubbles start to appear. Remove from the heat and beat in dry ingredients. Beat 10 min with an electric mixer. Stir in the nuts, rind and citron.

Pour batter into a bread pan and bake for about 1 hr with a pan of water on the bottom shelf of the oven.

From the Joy of Cooking.

I have often made this without the nuts and citron or some of the spices and it has always turned out well. The orange rind however is critical, at least it is for my palette. -JW

Posted by Jim Weller

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