📝 About This Recipe
This sophisticated bundt cake pays homage to the deep, earthy profile of Secale cereale, utilizing stone-ground rye flour to create a dense, moist crumb with an incredible depth of flavor. Infused with a high-rye whiskey and brightened with a touch of orange zest, the cake balances the grain's natural spice with a buttery, caramel-like sweetness. It is finished with a potent whiskey-butter glaze that soaks into the sponge, making it a timeless dessert for those who appreciate the rustic elegance of heritage grains.
🥗 Ingredients
The Dry Base
- 1 1/2 cups Stone-ground Rye Flour (fine or medium grind)
- 1 cup All-Purpose Flour (to provide structure)
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cinnamon
The Creaming Mix
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar (packed)
- 4 pieces Large Eggs (at room temperature)
- 1 tablespoon Vanilla Bean Paste (or extract)
- 1 tablespoon Orange Zest (freshly grated)
Liquid & Fold-ins
- 1/2 cup Rye Whiskey (choose a spicy, high-rye content whiskey)
- 1/2 cup Whole Milk (room temperature)
- 3/4 cup Walnuts (toasted and finely chopped)
Whiskey Butter Glaze
- 4 tablespoons Unsalted Butter
- 1/2 cup Granulated Sugar
- 1/4 cup Rye Whiskey
- 1 tablespoon Water
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Generously grease a 10-cup Bundt pan with butter and dust with a light coating of rye flour, tapping out the excess.
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2
In a medium bowl, whisk together the rye flour, all-purpose flour, baking powder, salt, and cinnamon until well combined. This aerates the rye, which can be heavy.
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3
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and both sugars on medium-high speed for 3-4 minutes until pale and fluffy.
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4
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure a homogenous emulsion.
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5
Mix in the vanilla bean paste and the fresh orange zest until fragrant.
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6
In a small measuring cup, stir together the 1/2 cup of rye whiskey and the whole milk.
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7
Reduce the mixer speed to low. Add the dry flour mixture in three parts, alternating with the whiskey-milk mixture in two parts, beginning and ending with the flour.
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8
Gently fold in the toasted walnuts using a spatula until just incorporated; do not overmix, as this can make the rye cake tough.
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9
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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10
While the cake is in its final 10 minutes of baking, prepare the glaze. Combine butter, sugar, whiskey, and water in a small saucepan over medium heat.
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11
Bring the glaze to a simmer for 2-3 minutes, stirring constantly until the sugar is dissolved and the mixture has thickened slightly into a syrup. Do not let it boil vigorously.
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12
Remove the cake from the oven. While still in the pan, poke holes all over the bottom of the cake with a skewer and pour about half of the hot glaze over it.
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13
Let the cake rest in the pan for 15 minutes to absorb the glaze, then carefully invert it onto a cooling rack.
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14
Brush the remaining glaze over the top and sides of the warm cake, allowing it to soak in and create a beautiful, tacky sheen.
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15
Allow the cake to cool completely before slicing. The flavors of the rye and whiskey actually deepen and improve if the cake is allowed to sit for several hours or overnight.
💡 Chef's Tips
Always use room temperature eggs and butter to prevent the batter from curdling when adding the whiskey. Rye flour is low in gluten but high in water-absorbing polysaccharides; don't overmix or the cake will become gummy. For the best flavor, use a 'Bottled-in-Bond' rye whiskey which offers a higher proof to stand up to the sugars. If you don't have a Bundt pan, this can be made in two loaf pans, but reduce baking time by 10-15 minutes. Toasting the walnuts is essential; it brings out an oiliness that complements the peppery notes of the rye grain.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream to balance the intensity of the whiskey glaze. A side of roasted stone fruits, like peaches or plums, pairs beautifully with the earthy rye notes. Pair a slice with a neat pour of the same rye whiskey used in the batter for a cohesive tasting experience. For a morning treat, serve a lightly toasted slice with a spread of salted cultured butter. Accompany with a strong, dark roast coffee or a spicy Chai tea.