Traditional Ukrainian Honey Cake – Recipe
Ukrainians (as well as many other Europeans) use honey in cooking, baking, and home remedies to treat almost anything. My dad would always concoct some home remedies using his 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 tortes.
### Please scroll to the bottom of this post for a Printable Recipe ###
Another section is layered with one layer of rum-flavored chocolate icing, and topped with chocolate ganache.
- 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. Use the toothpick test after 35 minutes, as ovens vary. I also gently touch the top of the cake with my finger and if it does not make a dimple but springs back it is done.
- Remove from the oven, and cool in pans for 10 minutes.
- Remove from pans onto wire rack, and cool completely.
- Cut to serving pieces and sprinkle with powdered sugar, or 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, until ready to serve.
- Honey cakes also freeze very well, but you need to wrap it in paper towel, then foil, then freezer plastic bag. Thaw in the fridge a day before serving, all wrapped, to preserve moisture.
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. 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, topped with chocolate ganache.
Another section is layered with one layer of rum flavored chocolate icing, and topped with chocolate ganache.