MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggless Rye Honey Cake
 Categories: Quickbreads, Grains, Jw, Cakes
      Yield: 1 4x8 loaf
 
    1/3 c  Honey
    3/4 c  Water
    1/2 c  Sugar
      2 c  Rye flour, finely milled
    1/2 ts Baking soda
      2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
    1/8 ts Cardamom
    1/4 c  Pecans, broken -OR-
    1/4 c  Almonds, shredded
      1 tb Orange rind, grated
    1/4 c  Citron, chopped
 
  This 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 minutes with an electric mixer. Stir in the
  nuts, rind and citron.
  
  Pour batter into a bread pan and bake for about 1 hour 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
  
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