Ukrainian cakes -- not too sweet, good for breakfast or dessert!

These two are my favorites from the Ukrainian Museum's "Christmas Recipes and Traditions," a pamphlet I received during a baking class I took there.

Photo Credit: The Wednesday Chef

CHRISTINE'S HONEY CAKE (Medivnyk)
11/4 lbs honey (half buckwheat and half clover)
4 cups flour
1/2 cup confectioners' sugar
1/2 cup granulated sugar
9 eggs
1 1/2 tsp baking powder
1 1/2 tsp vanilla sugar (Dr. Oetker)
1 stick butter, softened at room temperature
1/2 tsp cinnamon
1/4 tsp ground cloves

Pre-heat oven to 325 degrees F.

Place all ingredients in a bowl and beat until small bubbles appear (a Kitchen Aid is nice for this task). Pour into a greased loaf pan and bake for one hour. Do not open oven for at least 30 minutes; if you do, the cake will go flat. Once cool, take out of pan and wrap loosely in wax paper, and let rest in the refrigerator for at least 24 hours. (The flavor is better after a day or two in the fridge.)


CHRISTINE'S TSVIBAK
6 eggs, separated
1 cup sugar
1 cup flour, sifted with 1 Tbsp baking powder
1 cup dried fruits, diced (I used cranberries and golden raisins)
1/2 cup chopped walnuts

Pre-heat oven to 325 degrees F.

Take a tablespoon of flour and stir into dried fruit, so pieces are all coated and separate easily from one another. Beat egg yolks with sugar until light lemon color. Beat egg whites to soft-peak stage. Fold egg whites into egg yolks. Fold flour and baking powder into mixture. Add fruits and nuts and combine gently. Pour into greased loaf pan. Bake for one hour. Let cool in pan.