Try this Eggless Rye Honey Cake recipe, or contribute your own.
Suggest a better descriptionThis 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 Imported by Phillip Waters 1\24\97 from Fido cooking echos. From: Jim Weller Date: 01-20-97 00:56
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Serving Size: 1 x8 loaf (33g) | ||
Recipe Makes: 1 4x8 loaf | ||
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Calories: 97 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 97.3mg | 3 % | |
Potassium 5.3mg | 0 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 25g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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