Yeast Medivnyk (Honey Cake)

[Olga Drozd]

Yeast Medivnyk (Honey Cake)

This cake is best after 2 or 3 days. NOTE:  When cooled, wrap well in plastic wrap or keep in sealed container in a cool place.

4 Tablespoons butter
12 Tablespoons white sugar
2 cups honey (heat to boiling and then cool)
4 eggs
1 package yeast (1 Tablespoon)
1/4 teaspoon powdered ginger (optional)
1/2 cup lukewarm water
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon allspice
1 cup chopped dates
1/2 cup chopped walnuts

Preheat oven to 325ºF.  Grease 9 x 13 inch pan or 2 or 3 loaf pans.

Cream butter and sugar well.  Add cooled honey and 1 egg at a time, beating well after each addition.

Dissolve yeast and ginger in the lukewarm water.  Let stand for 5 minutes, then stir into sugar mixture.

Mix together flour, baking soda and allspice.  Add about a quarter at a time, mixing well each time. Finally stir in dates and nuts.  Pour into greased pan or pans and bake for 1 hour or until tested done.