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
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