Mother Earth Living

Cinnamon Desserts: Medivnyk

December/January 1997
By Cornelia Carlson
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Makes 1 cake

Honey cakes are traditional holiday desserts in much of Eastern Europe. This one, which is Ukrainian, keeps for several days in the refrigerator or at least a month in the freezer if wrapped in plastic wrap and foil.

• 4 large whole eggs
• 2/3 cup sugar
• 2/3 cup honey
• 1/2 cup melted butter
• 2/3 cup milk
• 3 cups sifted flour
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon or ­cassia
• 3/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup chopped hazelnuts, walnuts, or almonds (optional)

1. Preheat the oven to 350°F. Butter a 9-inch springform or large bundt or tube pan and set aside.

2. Beat the eggs in a large mixing bowl until thick and lemon-colored. Slowly beat in the sugar, then slowly beat in the honey, butter, and milk.

3. Sift the dry ingredients together and slowly beat them in. Gently fold in the optional nuts, then pour the batter into the buttered pan.

4. Bake the cake in the center of the oven for 50 minutes, or until a toothpick thrust in the center comes out clean. Remove the pan from the oven and let the cake cool at least 15 minutes before removing it from the pan. Cool the cake on a rack to room temperature before cutting.


Cornelia Carlson is an herb gardener and food writer in Valley Center, California. Her latest book is The Practically Meatless Gourmet (Berkeley Books, 1996).

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