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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Medjvaia Kovrizhka (Old Russian Honey Cake) Recipe

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This recipe for Medjvaia Kovrizhka (Old Russian Honey Cake), by , is from The Gustavus Multicultural Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Scott Bean


-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

-Preheat oven to 275F and grease and flour
the baking pans and shake out the excess

-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:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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