Jewish honey cake

Submitted by nbicomputers on November 6, 2008 - 9:14pm

honey cake1

this is 100% white rye flour baked at 225 for 2 hours

Honey cake2

Filed under:

Cookies, Cakes, and Pastries

Submitted by PaddyL on November 6, 2008 - 9:39pm.

That looks so good!

I can smell it from here. How much, and what kind of, honey did you use, and where do you buy white rye flour?

Submitted by nbicomputers on November 6, 2008 - 9:49pm.

the white rye flour i get 50

the white rye flour i get 50 pound bags from the bakery supply house tomprow i plan to get 100 pounds of clear flour after i get it i will post

since i cant use it all i will shair and send some to any one that wants some for what it cost me. of course if your close you could pick it up.

the honey is the dark buckwheat type but clover will work as well

Submitted by PaddyL on November 6, 2008 - 10:02pm.

I can generally only find one kind of rye flour in Montreal, a sort of generic rye, stone-ground, so that's what I use, and I'd never heard of white rye before. Maybe because it's so late here and I'm hungry, but that is the best looking honey cake I've seen in years! Can you post a recipe? Please?

Submitted by nbicomputers on November 8, 2008 - 12:13pm.

i am not sure how much it

i am not sure how much it would cost to send some to ca but maybe a small bag about five pounds would be cheap if the border will let it go through you can also get it from KA on line but the cost is rather high.

e-mail me for the formula snice this is realy a bread board and this realy has nothing to do with bread.

Submitted by PaddyL on November 8, 2008 - 6:26pm.

my e-mail

I don't know your e-mail address but mine is lantoc@sympatico.ca and I'd love the recipe when you have the time. I'm not sure if you could get flour across the border, or through customs, because the only time I ever ordered it from a company, it ended up costing me a small fortune. I'll have a look around here in Montreal. Matter of fact, I've just found out that a friend who works next store in the Curling Club is their chief cook and baker, so he might be able to steer me towards some white rye. He's German and makes his own rye breads all the time, loves to bake as much as I do, and he's a real professional so probably knows all the places to buy flour. Thanks so much for giving me the recipe.

Submitted by hananana on December 16, 2008 - 7:54pm.

dutch honey breakfast cake

I am looking for a traditional method of making this without eggs, using rye flour and strong honey (no sugar) for my dutch stepmother who gets homesick during the holidays. The picture looks like the cake she brings back in her suitcase when visiting her sister in Holland. She is elderly and may not make the trip any longer so I'd like to make it for her. Would you share the recipe? Most of the recipes i have found have been modernized and are more cake like. Thanks if you are able to accomodate. Hananana

Submitted by nbicomputers on December 16, 2008 - 8:02pm.

1 egg

give me your email and i will send it to you with instructions but this cake does use eggs but very little i think that loaf was 2 pounds and used 1 large egg mostly honey but a little brown sugar but you could replace the sugar with more honey

Submitted by holds99 on December 18, 2008 - 1:36am.

Norm, if it wouldn't be too much trouble

I would really appreciate you sending me a copy of the recipe for the Jewish honey cake.

holds99@bellsouth.net

Thanks in advance,

Howard

Submitted by hananana on December 17, 2008 - 2:47pm.

honey rye cake

Thank you for sharing. My e-mail is judith.howell@cox.net

Submitted by ema2two on December 17, 2008 - 9:28pm.

Rye honey cake

I'm jewish and make a honeycake that looks a lot like that every year, usually for Rosh Hashannah. I've never heard of a honeycake with Rye flour. Does it have a major effect on the taste. Can I use my regular honey cake recipe with light (white) rye flour?

I know it's a bread board, but inquiring minds want to know.