Zutaten für Honey Rye Cake
- All Purpose Flour
- Medium Rye Flour
- 1 cup honey
- Granulated Sugar
- Canola Oil
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- 1/2 teaspoon salt
- Ground Ginger
- 2 large eggs
- Water
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Zubereitung von Honey Rye Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, rye flour, baking soda, baking powder, salt, cinnamon, and cloves.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey and vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
72g
Fat
2g
Carbs
10g
