Orange Honey Cake
This recipe makes 16 servings
This is medivnyk, a mellow, lightly spiced honey cake — one of the sweet endings to a Ukrainian Holy Night supper
Ingredients
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1 cup firmly packed brown sugar 1 cup firmly packed brown sugar
- 4 eggs , separated4 eggs, separated
- 1 cup buckwheat honey 1 cup buckwheat honey
- 1 tsp vanilla 1 tsp vanilla
- 2 tbsp coarsely grated orange rind 2 tbsp coarsely grated orange rind
- 3 cups all purpose flour 3 cups all purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1 tsp cinnamon 1 tsp cinnamon
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 1 cup chopped walnuts 1 cup chopped walnuts
- 1/2 cup cold coffee , strong1/2 cup cold coffee, strong
- 1/2 cup orange juice 1/2 cup orange juice
- Icing sugar , optionalIcing sugar, optional
Preparation
Cream together butter and brown sugar; beat in egg yolks, one at a time, and continue beating until batter is light. Stir in honey, vanilla and orange rind.
Sift together flour, baking powder, soda, salt and spices. Remove 2 tbsp (25 mL) of sifted mixture and toss with walnuts; set aside.
Beat dry ingredients into creamed mixture in three parts, alternating first with coffee and then with orange juice. Stir nuts into batter just until evenly distributed.
Beat egg whites until stiff but not dry; fold into batter. Transfer to greased and floured 10-inch (4 L) tube or bundt pan and bake in 300°F (150°C) oven for 1-1/2 hours or until deep amber and firm to touch. Cool in pan on rack and, ideally, let mature for 2 days before slicing. Dust with icing sugar if desired and serve on a doily-lined cake plate or stand.
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