Ukranian honey cake (medivnyk)
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dark honey |
| 1 | teaspoon | Powdered cinnamon |
| ½ | teaspoon | Nutmeg or mace |
| ½ | teaspoon | Powdered cloves |
| ½ | cup | Unsalted butter; softened (1/4 lb) |
| 2 | teaspoons | Baking soda |
| 1 | cup | Dark brown sugar; firmly packed |
| 5 | Egg yolks | |
| 4 | cups | Flour; sifted |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| ¾ | cup | Gold raisins |
| ½ | cup | Currants |
| ⅓ | cup | Pitted dates; chopped |
| 3 | tablespoons | Candied orange peel; chopped |
| 1 | cup | Walnuts or blanched almonds; chopped |
| 5 | Egg whites; stiffly beaten | |
| With | ||
| 1 | tablespoon | Sugar |
Directions
Combine honey and spices, bring to a boil, remove from heat and cool.
Cream butter with baking soda and sugar until light and fluffy. Add egg yolks, one at a time, beating well between additions. Resift flour with salt and baking powder. Add flour and honey to butter mixture and stir in thoroughly. Mix in fruits and nuts. Fold in stiffly beaten egg whites. Pour into two 7- or 8-inch loaf pans that have been buttered and lined with buttered brown paper. Bake in preheated 325 degree oven for 2 to 2-½ hours, or until a tester comes out clean. Turn out of pans, remove paper, cool and let mellow for 2 days before cutting. Makes 2 loaf cakes. From: Visions of Sugarplums by Mimi Sheraton.