CHOCOLATE RYE CAKE 4 large eggs, room temperature 3½ cups (860 ml) granulated sugar ½ cup (125 ml) vegetable oil ¼ cup (60 ml) melted butter, plus extra for buttering pan 1½ cups (375 ml) Dutch process cocoa powder,

plus extra, for dusting (optional) 2½ cups (625 ml) all-purpose flour ½ cup (125 ml) rye flour 1 tbsp (15 ml) baking powder 1 tsp (5 ml) salt 1 cup (250 ml) whipping cream

2 cups (500 ml) whole milk 2 tbsp (30 ml) rye whiskey 1 tsp (5 ml) vanilla extract whipped cream, to serve

1 Preheat oven to 375 F (190 C). Butter and flour a 13 × 4 × 4-in (33 × 10 × 10 cm) Pullman loaf pan, 1 set aside. 2 In a large mixing bowl, with an electric mixer or stand mixer with a paddle attachment, mix eggs, sugar, vegetable oil and butter on high. Set aside.

edge of cake. Place a flat serving platter or plate on top of cake pan and, in one quick motion, flip it upside down and remove pan. Serves 6 to 8 PAIRS WITH BUMBU THE ORIGINAL RUM Barbados $56.99 281451 INGREDIENT IN LUXARDO MARASCHINO Italy $44.99 467520

3 In a medium bowl, sift cocoa powder, all-purpose flour, rye flour, baking powder and salt. Set aside. In another medium bowl, whisk whipping cream, milk, rye whiskey and vanilla extract. Set aside. 4 Add half dry ingredients to egg and oil ingredients and mix on low just until combined. Add half wet ingredients and mix until just combined. Repeat with remaining dry and wet ingredients. 5 Pour batter into prepared loaf pan and bake for 45 minutes to an hour, until a wooden skewer inserted comes out clean. 6 Cool to room temperature before removing from pan. Dust with cocoa powder, if using. Serve with whipped cream. Serves 8 to 10 PAIRS WITH FIVE FARMS SINGLE BATCH IRISH CREAM LIQUEUR Ireland $47.99 445960 INGREDIENT IN LOT NO. 40 CANADIAN RYE WHISKY Canada $42.49 3822

1 If using a standard 4½ × 8½-in (1.5 L) loaf pan, cut recipe in half.


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