This recipe for Medjvaia Kovrizhka (Old Russian Honey Cake), by Scott Bean, is from The Gustavus Multicultural Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
-1-2 teaspoons unsalted butter for greasing baking pan. -2 tablespoons all-purpose flour for dusting baking pans. -1/3 cup sugar -1/8 teaspoon salt -2 1/2 level teaspoons baking soda -1/2 Teaspoon ground cloves -1/2 teaspoon ground cinnamon -1/4 teaspoon ground cardamon -1 1/2 cups sunflower or other vegetable oil -1 1/2 cups eggs (about 8 large eggs) -3/4 cup plus 2 tablespoons honey -1 1/2 cups warm water 3 1/2 cups (1 pound) rye flour -1/4 cup plum, Morello cherry, or other jam, preferably homemade. -2 baking pans, each inches square, or 1 baking pan, 12 inches square
Directions:
-Preheat oven to 275F and grease and flour the baking pans and shake out the excess flour.
-Combine the sugar, salt, soda, cloves, cinnamon, cardamon, oil, eggs, honey, water, and flour. -Mix with an electric beater at the lowest speed for 1 minute, gradually switch to medium speed, and beat for a total of 15 minutes, stopping after 5 minutes and then after 10 minutes to rest the machine. -Stop the machine and watch the surface of the dough. I bubbles about 1/2 inch in diameter begin to appear on the surface and more are coming, let the dough rest for 10 minutes. If there are no bubbles, beat for 5 minutes more, or until the bubbles appear.. -Let the batter rest for 10 minutes. -Pour the batter into the prepared pans; it should be 1/2 inch deep. Bak for 1 hour, or until the crust is deep golden (test for doneness), remove from the oven and let sit for 10 minutes, then turn out onto a cake rack coo the cake, turning it over once in 10-15 minutes. When cool, spread the jam on top of one of the layers, cover with the other cake and serve. If one 12-inch-square pan is used, cut the cake in half and layer the two halves with jam. -covered with plastic wrap, the cake will keep for 2 days at room temperature or 4 days in the refrigerator.
Number Of
Servings:
8-12
Preparation
Time:
2 hours
Email this Medjvaia Kovrizhka (Old Russian Honey Cake) recipe to yourself or a friend!
