Medivnyk (Ukranian Honey Cake)
1 cup dark honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered cloves
1/2 cup softened sweet butter
2 twaspoons baking soda
1 cup dark brown sugar, firmly packed
5 egg yolks
4 cups sifted flour
1/2 teaspoon salt
1½ teaspoons baking powder
3/4 cup golden raisins
1/2 cup currants
1/3 cup pitted dates
3 tablespoons chopped candied orange peel
1 cup chopped walnuts or blanched almonds
5 egg whites stiffly beaten with 1 tablespoon sugar
Combine honey and spices in a medium saucepan, 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 8 inch loaf pans that have been buttered and lined with buttered parchment paper.
Bake in preheated 325ºF oven for 2 to 2½ hours, or until a tester comes out clean.
Turn out of pans on a pastry rack, remove paper, cool and let mellow for 2 days before cutting.
Pairs Well With
The first time we ate this Ukranian Honey Cake was more than 41 years ago at our Ukranian friends house. You don't have to be Ukranian to enjoy it.
To all the Ukranian people on Bakespace we which them Veseloho Vam Rizdva i Shchastlyvoho Novoho Rokul!