Saturday, September 17, 2011

rye and honey

Forcing yourself to do something every day- maybe it's sketching, practicing an instrument, or taking a photo- can be annoying but rewarding. Making yourself try new recipes can be just like that; sometimes not the most fun, but the only way to expand your repertoire and become a better cook. I picked this recipe for the rye flour, which I've never cooked with before. 

It's from the gorgeous Food52 website (here's the original posting), and it's a homely, not-too-sweet cake that would be delicious with some butter and jam and some English Breakfast tea. Think of it as a cake/quick bread hybrid, with some rye flour thrown in for a rich, hearty flavour. It's dense and moist, and will keep well for quite a few days - an excellent snack or dessert to take for lunch. 

Rye and Honey Cake

1 cup rye flour
1 cup all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp cloves
1/2 cup honey
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup milk
1 cup prunes, chopped

Preheat oven to 350. Combine all dry ingredients and mix. Add honey, eggs, butter and milk, and stir until combined. Fold in chopped prunes. Line a 8x8 baking pan with parchment paper. Pour in batter, and smooth out around pan. Bake for 30-35 minutes, until a fork comes out clean from the centre of the cake. 

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