Ukrainian Honey Cake (Medivnyk)

Ukrainian Honey Cake (Medivnyk)
 
 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
 2 teaspoons Baking soda
 1 cup Dark brown sugar, firmly
 5 Egg yolks
 4 cups Flour; sifted
 1/2 teaspoon Salt
 1 1/2 teaspoons Baking powder
 3/4 cup Gold raisins
 1/2 cup Currants
 1/3 cup Pitted dates; chopped
 3 tablespoons Candied orange peel; chopped
 1 cup Walnuts or blanched almonds;
 5 Egg whites, stiffly beaten
 1 tablespoon Sugar

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 325ºF. 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

 

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