Honey Cake

This is traditionally served at Rosh Hashanah, but you can eat it anytime. It is a dense, not too sweet cake. Use the best honey you can find -- it makes a huge difference.

Ingredients:

• 150 grams brown sugar
• 5 grams salt
• 2 beaten eggs (medium or large)
• 75 grams of oil -- I used melted butter, but coconut or Crisco would also work
• 455 grams honey
• 2 grams cinnamon
• 1 gram ground cloves
• 1 gram allspice
• 1 gram ground black pepper
• 150 grams water
• 5 grams baking soda
• 455 grams of rye flour -- medium if you can find it, but any rye will do

Instructions:

(1) Mix brown sugar, salt, eggs, oil, honey, and spices in a large bowl. Mix thoroughly, for about three minutes by hand or two minutes with a hand mixer. (You can put it all in a stand mixer if you have that, and mix for two minutes there as well.)

(2) Add water and baking soda. Mix another minute or so.

(3) Slowly add in the rye flour, mixing thoroughly. 

(4) Heat the oven to 225 degrees (105 cel.) Let the batter stand while you do this, or if you have a stand mixer, let it keep mixing on low.

(5) While the oven is heating, grease two loaf pans (8 X 4) and line the bottom with parchment paper. Grease the surface of the parchment paper too. I used butter for this, but you can use whatever.

(6) Once the oven is heated, bake the cakes for 2.5 or 3 hours, until a toothpick comes out clean. The cakes will be dense, but the batter should be cooked through.

(7) Cool briefly, then turn out onto a cooling rack. Cool completely before slicing.

Serve it with whipped cream if you want a thoroughly delicious experiences