Traditional Ukrainian Honey Cake – Recipe
Ukrainians (as also many other Europeans) use honey in cooking, baking, and home remedies to treat almost anything. My dad would always concoct some home remedy with the use of honey, but then again, one of his hobbies was beekeeping.
I love honey cake, but especially more so around the holidays. There is something very soothing about having hot herbal tea with a piece of honey cake, on a cold winter day, which is perfect around Christmas.
Here is my favorite recipe for a honey cake, which I call “Never Fail”, as it never has failed me yet.
You can use a little bit of creativity, and turn one plain honey sheet cake into three different cakes.
Original honey sheet cake.
One third of the honey cake is iced with chocolate ganache and walnuts, second part will remain plain, and third part will also be iced with chocolate ganache.
Once the three sections are separated, the plain one is sprinkled with powdered sugar before serving. One section is layered with two layers of white frosting flavored with Bailey’s Irish Caramel Cream liquor, and the third section is layered with one layer of chocolate icing flavored with rum.
- 3 large eggs
- 1 cup light brown sugar
- 1 cup vegetable oil
- 1 cup honey (wild flower, or clover, not buckwheat)
- 1 cup sour cream
- 2 1/2 cups all-purpose flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon, ground
- 1/2 tsp cloves, ground
- 1/4 tsp allspice, ground
- 1 tsp vanilla extract
- Chopped nuts (optional)
- Powdered sugar (optional)
- Beat eggs and sugar until thick.
- Add vegetable oil, honey, and sour cream.
- Beat well.
- Mix flour, baking powder, baking soda, cinnamon, cloves, and allspice.
- Gradually mix it into the liquids.
- Add vanilla, and mix well.
- Grease and flour two loaf pans, or a 9 x 13 sheet cake pan (I use the sheet cake pan).
- Preheat oven to 350 F.
- Pour batter into the pans. Sprinkle nuts over top (optional).
- Bake on the middle oven rack for 40-50 minutes.
- Remove from the oven, and cool in pans for 10 minutes.
- Remove from pans onto wire rack, and cool completely.
- Sprinkle top with powdered sugar before cutting to serving pieces.
If you decide to make it into a torte, this is the time to cut it into layers, and spread you favorite filling.
Wrap the torte in foil, or saran wrap, and keep it refrigerated.
Honey cakes also freeze very well.
TIP: You can turn this plain honey cake into a torte, by cutting horizontally in half, or more layers, and layer it with your favorite butter icing. You can frost the sides as well, but it will be fine just leaving them plain, and pouring chocolate or vanilla glaze over the top and letting it drip down the sides.