Serves a Crowd

Rustic French Honey Cake

September 14, 2011
Author Notes

Note: This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with an espresso and if it is a Saturday I might even attempt an armagnac, cognac or a sweet walnut liquor. If you just can’t help yourself you could add another 1/8 cup of honey.
The cake is good wrapped in plastic wrap for a couple of days. It was eaten over the course of 3 days here and, for me, only got better.
thirschfeld

  • Makes 9 pieces
Ingredients
  • 1 cup rye flour
  • 1 cup unbleached cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup honey
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1 cup prunes, chopped
In This Recipe
Directions
  1. Preheat the oven to 350? F. Grease an 8 X 8 inch square cake pan. A parchment square in the bottom might be a good idea if you think the cake will stick to your pan. Grease the parchment too.
  2. Sift the flours into a mixing bowl. Any large pieces of bran left in the strainer can be discarded. Add the baking soda, cinnamon, nutmeg, salt and cloves.
  3. Add the eggs, honey, milk, and butter. Stir with a wooden spoon to combine. Add the prunes and stir to distribute them.
  4. Pour the batter into the pan and bake for 35 minutes or until a cake tester poked into the middle of the cake comes out clean.
  5. Remove it from the oven and let it cool. Dust with powdered sugar if desired. Serve.

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