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This rich Russian version of fruitcake is surprisingly easy to make, and because it uses honey rather than white sugar, it’s more healthful, too.
- 2⁄3 cup honey
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon baking soda
- 2 eggs, separated
- 3⁄4 cup nonfat vanilla yogurt
- 1⁄2 cup raisins
- 1⁄4 cup chopped pitted dates
- 1⁄4 cup chopped dried apricot
- 1⁄4 cup finely chopped walnuts
- 1 3⁄4 cups whole wheat pastry flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- Preheat the oven to 325 degrees.
- In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.
- In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the honey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.
- Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
- Makes one loaf (recipe can easily be doubled).