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“Serve this quick bread with a schmear of cream cheese or strawberry jam. Adapted from _Baking for All Occasions_ by Flo Braker as reprinted by David Lebovitz at his blog”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 350º. Butter a 9-inch loaf pan, dust it with flour, then tap out any excess.
  2. Sift together the flour, rye flour, baking soda, the ground spices and salt in a bowl. Sprinkle in the anise seeds.
  3. In the bowl of a standing electric mixer, or by hand, mix together the butter, egg, honey and orange zest.
  4. Add the water, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.
  5. Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top will bake to a somewhat dark color, which is normal.
  6. Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely on a rack before slicing.
  7. Store tightly wrapped at room temperature up to 1 week, or freeze up to 3 months.

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