Kovrizhka Honey Cake
Kovrizhka Honey Cake is a rustic and irresistibly fragrant dessert that brings the warmth of Old-World baking into your kitchen. This traditional Slavic spiced honey cake is made with wholesome ingredients like golden honey, warming spices such as cinnamon, cloves, and nutmeg, and the delightful crunch of chopped walnuts and raisins. The cake boasts a moist, tender crumb, thanks to the perfect balance of rich butter, milk, and a touch of baking soda activated with vinegar for a light texture. Simple to prepare in under an hour, this one-bowl wonder is ideal for cozy afternoons with tea or an elegant holiday spread. Serve it with a dusting of powdered sugar or a dollop of whipped cream for a comforting, homemade treat that’s brimming with timeless flavors.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams honey
- 100 grams sugar
- 100 grams butter
- 120 milliliters milk
- 1 large egg
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 0.5 teaspoons salt
- 50 grams raisins
- 50 grams walnuts (chopped)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) round cake pan with parchment paper or grease it thoroughly.
In a small saucepan over low heat, melt together the honey, sugar, and butter until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, sift together the all-purpose flour, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir to combine.
In a separate bowl, whisk the egg and milk together. Gradually add this mixture to the slightly cooled honey mixture, stirring constantly to prevent the egg from curdling.
Dissolve the baking soda in the white vinegar and immediately stir it into the wet ingredients. The mixture will foam slightly—this is normal.
Pour the wet ingredients into the bowl with the dry ingredients, mixing gently until just combined. Do not overmix.
Fold in the raisins and chopped walnuts, distributing them evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve with a dollop of whipped cream or dust it with powdered sugar for a classic finish.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 508.0 g | 185% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 264.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 346 mg | 27% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
