Ukrainian Honey Cake Recipes
UKRAINIAN HONEY CAKE
Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand. The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking. The cake requires one day of standing before serving.
Provided by PanNan
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 F, and butter and flour a 7" cake pan.
- Beat honey until frothy. Add eggs, flour and baking powder.
- Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
- Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.
Nutrition Facts : Calories 333.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 110.7, Carbohydrate 70.8, Fiber 1, Sugar 46.6, Protein 7.6
UKRAINIAN HONEY CAKE
This recipe is from Baba's Best. Buckwheat honey is used for taste as well as color. Coffee is used whether instant or any that you have left over, in the pot. It is for color also. This should be a dark cake.
Provided by Evelyn L Jepson
Categories Dessert
Time 2h15m
Yield 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Heat honey to a boil.
- Cool honey to room temperature.
- Beat butter and 1/2 of the sugar until light.
- Then beat in egg yolks one at a time.
- Add honey, then stir in sifted dry ingredients,alternately with the wet ingredients.
- Beat the egg whites until fluffy, and fold in the remaining sugar, beat until stiff.
- Fold egg white mixture into honey mixture.
- Spread evenly in greased deep round 9-inch spring-form pan.
- Baked at 325F for 50 minutes. Then lower the heat to 300F and bake for another 25 minutes.
Nutrition Facts : Calories 298.4, Fat 13.6, SaturatedFat 7.9, Cholesterol 99.3, Sodium 328, Carbohydrate 39, Fiber 0.8, Sugar 17.9, Protein 5.5
UKRAINIAN HONEY CAKE
I found this recipe back in my early days as a baker and it has become a staple in my repetoire. It is a very moist cake and the best garnish for it is a simple dusting of icing sugar.
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar.
- Add the egg yolks, one at a time.
- Beat until light and fluffy.
- Beat in the honey.
- Sift the flour with the other dry ingredients; add in alternately with the sour cream.
- Stir in the walnuts.
- Beat the egg whites until stiff and fold them into the batter.
- Bake in a greased tube pan at 325 degrees F for 50 to 55 minutes, or until done.
- Lower the heat to 300 degrees F in the final stages of baking to prevent the honey from burning.
Nutrition Facts : Calories 699.7, Fat 30, SaturatedFat 12.8, Cholesterol 148.9, Sodium 555.7, Carbohydrate 101.2, Fiber 2.5, Sugar 62, Protein 11.4
UKRAINIAN HONEY CAKE
This cake will keep one month, well wrapped in transparent paper. Keep it in a cool place. It improves with age
Provided by Northern_Reflectionz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Bring honey to a boil, then cool it.
- Sift flour with baking soda and powder, cinnamon, and salt.
- Cream butter with sugar.
- Add the honey.
- Beat the egg yolks and add to the honey.
- Add the flour mix alternatively with the coffee mixture.
- Stir in the nuts.
- Beat egg whites stiff and fold into the batter.
- Pour into greased bread mold.
- Bake 325F 50-60 minutes.
- Unmold and cool well.
Nutrition Facts : Calories 379.5, Fat 10.3, SaturatedFat 2.4, Cholesterol 75.6, Sodium 223, Carbohydrate 67.6, Fiber 2.2, Sugar 40.4, Protein 7.1
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