UKRAINIAN HONEY CAKE
1 cup dark honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg or mace
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened (1/4 pound)
2 teaspoons baking soda
1 cup dark brown sugar, firmly packed
5 egg yolks
4 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup golden raisins
1/2 cup currants
1/3 cup chopped pitted dates
3 tablespoons chopped candied orange peel
1 cup chopped walnuts or blanched almonds
5 egg whites, stiffly beaten with 1 tablespoon sugar
Preheat oven to 325°F.
In a saucepan, mix honey and spices. Bring to a boil. Cool.
Beat butter, baking soda and sugar until light and fluffy. Add egg yolks,
one at a time, beating well after each addition. Sift flour with salt and
baking powder.
Add flour and honey to butter mixture, stirring thoroughly. Add fruits and
nuts, stirring until well mixed.
Gently fold in the stiffly beaten egg whites.
Pour into two 7 or 8-inch buttered loaf pans lined with buttered brown
paper.
Bake for 2 to 2 1/2 hours, or until a toothpick inserted in center of cake
comes out clean.
Remove from pans and gently peel off the paper. Cool and allow cake to
mellow for a few days before cutting.
Makes 2 loaf cakes.
1 cup dark honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg or mace
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened (1/4 pound)
2 teaspoons baking soda
1 cup dark brown sugar, firmly packed
5 egg yolks
4 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup golden raisins
1/2 cup currants
1/3 cup chopped pitted dates
3 tablespoons chopped candied orange peel
1 cup chopped walnuts or blanched almonds
5 egg whites, stiffly beaten with 1 tablespoon sugar
Preheat oven to 325°F.
In a saucepan, mix honey and spices. Bring to a boil. Cool.
Beat butter, baking soda and sugar until light and fluffy. Add egg yolks,
one at a time, beating well after each addition. Sift flour with salt and
baking powder.
Add flour and honey to butter mixture, stirring thoroughly. Add fruits and
nuts, stirring until well mixed.
Gently fold in the stiffly beaten egg whites.
Pour into two 7 or 8-inch buttered loaf pans lined with buttered brown
paper.
Bake for 2 to 2 1/2 hours, or until a toothpick inserted in center of cake
comes out clean.
Remove from pans and gently peel off the paper. Cool and allow cake to
mellow for a few days before cutting.
Makes 2 loaf cakes.
