Rye pound cake from Near & Far: Recipes Inspired by Home and Travel (page 64) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 14, 2019

    This is an unusual cake, not as sweet as most, with a little savory mixed in. I really like it, but it might not be for everyone. Unfortunately, I forgot to include the orange zest, and every time I eat it I think of how nicely a hint of orange would really round out the flavor. It's good for breakfast or a snack. If serving it for dessert, it would probably be good to pair it with something a little more decadent, such as whipped cream and fruit compote. Just spreading some jam over a slice would also be nice.

  • jzanger on October 30, 2017

    What a surprising and tasty cake! I had to substitute walnuts for sunflower seeds and honestly I think I'd do that every time. I also chose to cut the caraway down to 1/2 tsp in addition to adding a bit of nutmeg and cinnamon. The black sesame seeds add a great complex flavor and the pepitas are subtle in flavor but really make the texture of the cake interesting. I have a feeling this rye cake could be a blank page of sorts and you could add anything to it (chopped candied ginger, rum-soaked currants, raspberries...) and it would be a great little snacking cake.

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