The Brickmans Rye Cake
From 240brick 17 years ago
- 25 minutes to make
- Serves 6
I came up with this cake, mainly because I wanted to find new ways to use up all of my rye flour. After several attempts that didn't quite make it, I finally hit it. It's light and sweet, but not too sweet.
Ingredients
- (dry ingredients) shopping list
- 2 cups rye flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- (wet ingredients) shopping list
- 1/2 cup unsalted butter, softened shopping list
- 1 cup brown sugar, packed (yes, sugar is a wet ingredient in my world) shopping list
- 3 eggs shopping list
- 2 teaspoons vanilla extract (or another type extract of choice) shopping list
- 3/4 cup milk shopping list
How to make it
- Preheat oven to 350 degrees.
- In a large bowl, whisk together butter and sugar to cream. Beat in eggs, one at a time, until incorporated; then add milk and vanilla.
- Sift flour, baking powder and salt into wet ingredients. Use a spoon or spatula to thoroughly combine.
- Grease and flour a 9X12 inch cake pan; pour cake batter into pan. Batter will be fairly thick. If necessary, use edge of spoon or spatula to level batter in pan (it will level by itself during baking).
- Bake at 350 degrees for 25-30 minutes (when done, cake will be slightly browned, and center of cake will spring back when touched).
- Allow to cool before serving. Serve as-is, or top with a fruit glaze (orange works very well).
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