More fruitcake

Make the Ukrainian honey cakes today. They only need to season 2 days, so will be ready for Thanksgiving. It's a more finicky recipe [rather than just mix everything together at once], but is very tasty. Including the recipe, below =

Ukrainian Honey Cake preheat oven to 300 degrees

Mix together until smooth =
1 cube softened butter
1 1/2 cup brown sugar
1 cup honey [darker honey is better; buckwheat honey is the best]
2 1/2 cups unbleached flour
1 teaspoons baking powder
2 teaspoons baking soda
pinch salt

then beat in 4 egg yolks, one at a time [save egg whites in a different bowl]

then add and mix until smooth =
1 tablespoon of orange peel [the dried spice] - or the minced rind of 1 large orange
1 cup sour cream
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup currants
1 cup chopped walnuts
1 cup chopped, pitted dates

Now beat the egg whites until stiff and fold into the rest of the batter

Place mixture in tube pan that has been well-greased and lined in brown paper [I actually use loaf pans, again] - fill to 3/4 & bake roughly 90 minutes [until tester comes out clean]. Let cool completely, then wrap in foil and store at room temperature for 2 days; flavor will get richer.