This traditional Ukrainian Medivnyk is a rich, dense cake celebrated for its deep honey flavor and warm spice profile. Unlike typical spongy cakes, this loaf has a moist, fudgy texture that intensifies as it rests. The combination of dark honey, cinnamon, cloves, and nutmeg creates an aromatic experience reminiscent of festive winter holidays. Packed with dried fruits like raisins, currants, and dates, plus crunchy walnuts, it offers a delightful contrast of textures. It is best served in thin slices, often with tea or coffee. This cake truly shines when made ahead of time, allowing the flavors to meld and mellow over two days, making it an ideal centerpiece for special occasions or a thoughtful homemade gift.
Ukranian Honey Cake
Description
This traditional Ukrainian Medivnyk is a rich, dense cake celebrated for its deep honey flavor and warm spice profile. Unlike typical spongy cakes, this loaf has a moist, fudgy texture that intensifies as it rests. The combination of dark honey, cinnamon, cloves, and nutmeg creates an aromatic experience reminiscent of festive winter holidays. Packed with dried fruits like raisins, currants, and dates, plus crunchy walnuts, it offers a delightful contrast of textures. It is best served in thin slices, often with tea or coffee. This cake truly shines when made ahead of time, allowing the flavors to meld and mellow over two days, making it an ideal centerpiece for special occasions or a thoughtful homemade gift.Ingredients
Directions
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In a small saucepan, combine the honey, cinnamon, nutmeg (or mace), and cloves. Bring the mixture to a boil over medium heat.
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Remove the honey mixture from heat and allow it to cool to room temperature.
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Preheat your oven to 325&# 194;°F (165ðC). Butter two 7- or 8-inch loaf pans and line them with buttered brown paper.
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In a large mixing bowl, cream the softened butter, baking soda, and dark brown sugar together until the mixture is light and fluffy.
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Add the egg yolks one at a time, beating well after each addition until fully incorporated.
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In a separate bowl, sift together the flour, salt, and baking powder.
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Gradually add the flour mixture to the butter mixture, alternating with the cooled honey mixture, stirring until just combined.
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Fold in the raisins, currants, chopped dates, candied orange peel, and chopped nuts.
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In a clean bowl, beat the egg whites with 1 tablespoon of sugar until stiff peaks form.
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Gently fold the stiffly beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
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Divide the batter evenly between the prepared loaf pans.
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Bake for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.
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Turn the cakes out of the pans, remove the paper, and let them cool completely on a wire rack.
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Wrap the cooled cakes tightly and let them mellow for at least 2 days before slicing to allow flavors to develop.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 813.7kcal
- % Daily Value *
- Total Fat 49.1g76%
- Saturated Fat 30.7g154%
- Cholesterol 129.0mg43%
- Sodium 3.0mg1%
- Total Carbohydrate 102.3g35%
- Dietary Fiber 1.6g7%
- Sugars 99.8g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Aging: This cake improves significantly with age. After cooling, wrap tightly in plastic wrap or store in an airtight container. Let it rest for at least 2 days before cutting for the best flavor and texture. It can be stored at room temperature for up to 2 weeks.
Ingredient Substitutions: If you cannot find candied orange peel, you can substitute with fresh orange zest. For the dried fruits, you can use a mix of your favorite dried fruits such as apricots, figs, or cranberries. Walnuts can be replaced with pecans or hazelnuts.
Baking Tip: Ensure the honey mixture is completely cooled before adding it to the batter to prevent the eggs from curdling. When folding in the egg whites, use a gentle hand to maintain the airiness, which helps the dense cake rise slightly.
