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  Added: Apr 26, 2006  •  Visited (2926)  •  Print version Print this recipe (157)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
Spiced Honey Cake
NOTE: Medivnyk should be made 1 or 2 days before you plan to serve it, to allow the flavor to develop properly.

What You Need:
  • ¾ cup honey
  • ½ teaspoon powdered cinnamon
  • ¼ teaspoon powdered cloves
  • ¼ teaspoon powdered nutmeg
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter, softened
  • ½ cup dark brown sugar
  • 3 egg yolks
  • 2 cups flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 10 tablespoons raisins
  • 6 tablespoons dried currants
  • ½ cup finely chopped walnuts
  • 3 egg whites
  • 3 tablespoons butter, softened

  • How To Cook:
    1. In a 1- to 1½-quart saucepan bring the honey to a boil over moderate heat, stirring almost constantly with a wooden spoon. Stir in the cinnamon, cloves, nutmeg and baking soda and set aside to cool to room temperature. In a large bowl, cream the 4 tablespoons of butter and the sugar together by mashing and beating them against the sides of the bowl with a large spoon until they are light and fluffy.

    2. Then beat in the egg yolks, one at a time, and stir in the cooled, spiced honey. Combine 1¾cups of the flour with the salt and baking powder and beat them into the sugar-and-egg mixture, ¼ cup at a time. Combine the raisins, currants and walnuts in a separate mixing bowl and toss them with the remaining ¼cup of flour until each piece is coated. Fold into the batter.

    3. Preheat the oven to 300°F. Beat the egg whites in a large bowl with a whisk or a rotary or electric beater, until they form stiff peaks on the beater when lifted out of the bowl. With a rubber spatula, gently fold the egg whites into the batter, using an over-and-under folding motion.

    4. With 2 tablespoons of the softened butter, coat the bottom and sides of a 9-by-5-by-3-inch loaf pan. Coat both sides of a sheet of brown paper with the remaining table-spoon of butter and line the bottom and sides of the pan with it. Pour the batter into the pan and bake in the center of the oven for 1½ hours, or until a tooth pick or cake tester inserted into the center comes out clean.

    5. Insert a knife between the paper lining and the pan, loosen the cake and invert it, with the paper, onto a cake rack. Peel off the paper and let the cake cool to room temperature, then cover loosely with wax paper and set aside for 1or 2 days at room temperature before slicing.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Ukraine
    Main Ingredient » Honey
    Main Ingredient » Nuts » Walnut
    Main Ingredient » Berry » Currant
    Dish » Cake & Muffins


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