Ukrainian Honey Cake (Medivnyk)
2017 - Canada’s 150th submitted by Auntie Pat
Honey cake is traditionally served at Ukrainian Christmas. Buckwheat honey gives this cake a distinct flavour. There are many honey cake recipes worth trying, but I have persevered with this one: it is tasty, light and airy. The challenge is to get it not to fall while baking. The key is to have all the ingredients at room temperature before you start.
1 cup flour (all purpose)
½ tsp. baking soda
1/2 tsp. baking powder
½ cup sugar
½ cup vegetable oil
½ cup liquid honey – buckwheat honey preferred, but golden honey is fine
3 eggs, separated
¼ tsp. cream of tartar (optional)
1 cup flour (all purpose)
½ tsp. baking soda
1/2 tsp. baking powder
½ cup sugar
½ cup vegetable oil
½ cup liquid honey – buckwheat honey preferred, but golden honey is fine
3 eggs, separated
¼ tsp. cream of tartar (optional)
- Separate eggs when cold and let whites warm to room temperature before beating to get the optimum volume. Yolks can be used when cold, but room temperature is best.
- In medium bowl, mix together flour, baking soda, baking powder and sugar. Make a well in the center, then add: oil, honey, egg yolks.
- Beat into a smooth batter with a spoon. Set aside.
- In large bowl, beat eggs whites (room temperature) and cream of tartar until they hold very stiff peaks. DO NOT UNDERBEAT. Test: A rubber spatula drawn through leaves a clean path.
- Pour batter in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula - across bottom of bowl, up the side and over. Turn bowl and continue until completely blended.
- Pour into ungreased tube pan (9 inch). The batter needs to cling to the sides for support while rising.
- Position oven one rack lower than center. (NOTE: Burns easily).
- Preheat oven to 325 degrees. Bake for 35 - 40 minutes (until surface springs back when lightly touched).
- When done, invert over a funnel or another tube pan.
- Remove from pan when cold. Dust with icing sugar.
- May be frozen when cooled (without icing sugar).
NOTE: In the past I have used a non-stick bundt pan to make the honey cake. It looked and tasted good but, every time I made it, it would fall. Have since learned that a non-stick pan should not be used. An ungreased pan allows the cake to grip the sides and rise.