Medivnyk (Honey Cake)
Honey cake with warm spices, walnuts, and raisins offers rich sweetness and moist texture, perfect for gatherings or as a comforting dessert with a hint of ginger and cinnamon.
Ingredients
Instructions
- Bring honey just to a boil and then cool.
- Cream together brown sugar and butter.
- Slowly beat in egg yolks, then add honey.
- Combine flour, baking soda, baking powder, cinnamon, and ginger.
- Alternate folding the dry ingredients into the honey mixture with sour cream.
- Fold in chopped walnuts and raisins.
- Pour batter into a greased 10-inch tube or Bundt pan.
- Bake in a 325°F oven for one hour or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then turn out onto a wire rack to cool completely and sprinkle with icing sugar.
Tips & Substitutions
For a richer flavor, consider substituting some of the brown sugar with maple syrup. If you’re looking for a gluten-free option, almond flour can be used in place of all-purpose flour, but adjustments may be necessary for texture. Ensure the honey is not overly heated to preserve its flavor and health benefits. Incorporating a touch of vanilla can also enhance the overall taste.
Serving Suggestions
This honey cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, drizzle with honey or serve alongside a fresh fruit compote. It can also be enjoyed with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings or festive occasions.
Storage & Reheating
Store leftover Medivnyk in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F until warmed through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Medivnyk (Honey Cake) contains roughly 586 calories, with 7g protein, 80g carbohydrates, and 29g fat. It is a good source of calcium (17% of the Daily Value), protein (14% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 539mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Absolutely! While walnuts add a lovely crunch, you can substitute them with pecans or almonds for a different flavor profile. Just make sure to chop them finely to distribute evenly throughout the cake.
What can I use instead of sour cream?
If you don't have sour cream on hand, plain yogurt is a great alternative. Greek yogurt will work too, providing a similar tanginess and texture. You can also mix equal parts of cream cheese and milk to create a sour cream substitute.
How can I tell when the cake is done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, the cake needs more time. Keep an eye on it, as oven temperatures can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).