Ukrainian Honey cake (medivnyk)

Ukrainian Honey Cake (Medivnyk)

2017 - Canada’s 150th                                                                                                                                                                 submitted by Auntie Pat
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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)
 
  • 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.  

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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