Ukranian Honey Cake (Medivnyk)

Recipe Ingredients

1 cup	237ml	Dark honey
1 teaspoon	5ml	Powdered cinnamon
1/2 teaspoon	2.5ml	Nutmeg or mace
1/2 teaspoon	2.5ml	Powdered cloves
1/2 cup	99g / 3.5oz	Unsalted butter - softened
2 teaspoons	10ml	Baking soda
1 cup	160g / 5.6oz	Dark brown sugar - firmly
5		Egg yolks
4 cups	250g / 8.8oz	Flour - sifted
1/2 teaspoon	2.5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
3/4 cup	120g / 4.2oz	Gold raisins
1/2 cup	31g / 1.1oz	Currants
1/3 cup	48g / 1.7oz	Dates - pitted, chopped
3 tablespoons	45ml	Candied orange peel - chopped
1 cup	93g / 3.3oz	Walnuts or blanched almonds - chopped
5		Egg whites - stiffly beaten
		With
1 tablespoon	15ml	Sugar

Recipe Instructions

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 325F 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.

Source:
Cooking Live Show #CL8847

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