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Ukranian Honey Cake (Medivnyk)

cakes, holiday, ukrainian

1 cup dark honey
1 teaspoon powdered cinnamon
1/2 teaspoon nutmeg or mace
1/2 teaspoon powdered cloves
1/2 cup unsalted butter; softened (1/4 lb)
2 teaspoon baking soda
1 cup dark brown sugar; firmly packed
5 egg yolks
4 cup flour; sifted
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup gold raisins
1/2 cup currants
1/3 cup pitted dates; chopped
3 tablespoon candied orange peel; chopped
1 cup walnuts or blanched almonds; chopped
5 egg whites; stiffly beaten
1 with
1 tablespoon sugar

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 2-1/2 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.

Yield: 2 loaves

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