Honey Cakes

HONEY CAKES

1/3 cup sugar
1/4 tsp. Salt
3 tsp. Baking soda
1/2 tsp. Each: ground cloves, ground cinnamon
Ground cardamom and ground ginger


1-1/2 cups vegetable oil
8 large eggs
1 cup honey
1-1/2 cups warm water
4 cups rye flour
1/2 cup jam or preserves of your choice

Grease and flour two 8 inch round baking pans. Combine all the ingredients except for the jam in a mixing bowl and mix with an electric beater set at its slowest speed for 1 minute. Increase the speed of the beater to medium and beat the batter for 15 minutes. The batter should have large air bubbles; if no bubbles are present, beat for an additional 5 minutes. Allow the batter to rest for 10 minutes, then pour into the prepared baking pans. Bake in a preheated 275° F. For 1 hour, until deep golden in color. Remove from the oven and allow to rest 10 minutes. Turn out on a cake rack and allow to cool. Place one cake on a serving plate and spread the jam or preserves on top. Top with the remaining cake.