Cinnamon Desserts: Medivnyk

| By Cornelia Carlson

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.

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