Honey cake with nuts and candied fruits
8 servings
120 minutes
Honey cake with nuts and candied fruits is a fragrant treat rooted in Russian cuisine. This sweet bread has a rich honey flavor and subtle spice notes that combine tenderness and richness. The addition of nuts and candied fruits gives it a rich texture and slight crunchiness. Historically, honey cakes were made for celebrations and given as a sign of respect. Strong coffee, cognac, and spices make it especially cozy and warming, perfectly suited for a cup of hot tea or coffee. The baked good is soft yet dense, easy to slice and serve as an independent dessert or with light cream. This recipe embodies Russian traditions, warmth, and homely comfort.
1
Beat the eggs with sugar until white and pour in honey. It's better to take the darkest and most fragrant honey. If it has hardened, you can warm it in a water bath until liquid but do not boil! Add rum (cognac), cinnamon, and cloves. Mix well. Add vegetable oil and mix again.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Honey: 300 g
- Cognac (brandy): 4 tablespoons
- Cinnamon: 1 teaspoon
- Ground cloves: 0.3 teaspoon
- Vegetable oil: 100 ml
2
Brew very strong coffee, strain if necessary, and add to the other ingredients.
- Freshly brewed coffee: 100 ml
3
Mix the flour with dry yeast and salt. Combine everything and mix well until a liquid dough like sour cream is formed.
- Wheat flour: 300 g
- Dry yeast: 1 teaspoon
- Salt: 0.3 teaspoon
4
Coat the candied fruits, nuts, and raisins in flour (so they don't sink to the bottom) and add to the mixture.
- Mixed candied citrus peel: 50 g
- Roasted hazelnuts: 50 g
- Roasted almonds: 50 g
5
Preheat the oven to 160 degrees.
6
Grease a removable mold with vegetable oil and pour the prepared mixture into it. If the mold is not removable, it's better to line the bottom and edges with foil — it will be easier to remove the finished product. Even better to cook in a silicone mold!
7
Put in the oven for 1.5 hours. Check with a skewer — when the dough stops sticking, it's ready.
8
Let it cool in the mold, carefully place it on a plate, and serve.