UKRAINIAN HONEY CAKE

UKRAINIAN HONEY CAKE 1 cup dark honey 1 teaspoon cinnamon 1/2 teaspoon nutmeg or mace 1/2 teaspoon ground cloves 1/2 cup unsalted butter, softened (1/4 pound) 2 teaspoons baking soda 1 cup dark brown sugar, firmly packed 5 egg yolks 4 cups sifted flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 3/4 cup golden raisins 1/2 cup currants 1/3 cup chopped pitted dates 3 tablespoons chopped candied orange peel 1 cup chopped walnuts or blanched almonds 5 egg whites, stiffly beaten with 1 tablespoon sugar

Preheat oven to 325°F.

In a saucepan, mix honey and spices. Bring to a boil. Cool.

Beat butter, baking soda and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour with salt and baking powder.

Add flour and honey to butter mixture, stirring thoroughly. Add fruits and nuts, stirring until well mixed.

Gently fold in the stiffly beaten egg whites.

Pour into two 7 or 8-inch buttered loaf pans lined with buttered brown paper.

Bake for 2 to 2 1/2 hours, or until a toothpick inserted in center of cake comes out clean.

Remove from pans and gently peel off the paper. Cool and allow cake to mellow for a few days before cutting.

Makes 2 loaf cakes.

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