Medianyk (Honey Cake)
Yield
1 cakePrep
20 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
|
|
| 4 | large |
eggs
|
|
| 14 | ounces |
honey
|
|
| 14 | ounces |
all-purpose flour
(3 cups) |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
|
|
| 4 | large |
eggs
|
|
| 404.6 | ml/g |
honey
|
|
| 404.6 | ml/g |
all-purpose flour
(3 cups) |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 5 | ml |
cinnamon
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Cream the butter and separate the eggs.
Add the room temperature yolks, one at a time, to the butter and beat well.
Mix in the honey. Sift the flour, baking powder, and spices twice and add to the butter mixture.
Whip the egg whites until stiff.
Fold a little of the egg whites into the batter, then add the rest of them, folding them gently into the batter.
Pour the batter into a guttered and floured loaf pan.
Bake in a preheated 350℉ (180℃) oven until firm on top and a toothpick inserted in the center comes out clean, about 1 hour.
Cool, in the pan, for 10 minutes, then remove and finish cooling on a wire rack.
