Recipe by Charmie777
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.
Top Review by Julia15
I was anxious before trying this recipe because of no reviews in 10 years... But I'm happy I tried. I don't have a loaf pan, so I baked it in a 9" cake pan and it is super yummy and moist. I tweaked the recipe a bit. I added more dried fruit and used figs instead of apricots and, used ginger instead of cloves and nutmeg, and used all purpose flour instead of the whole wheat pastry flour. But other than that, it was great :)
- 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
Directions See How It's Made
- 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).