Russian Honey Cake 1/3 cup (80 ml) sugar 1/4 tsp (1 ml) salt 3 tsp (15 ml) baking soda 1/2 tsp (2 ml) each ground cloves, ground cinnamon, ground cardamom, ground ginger 1 1/2 cups (375 ml) vegetable oil 8 large eggs 1 cup (250 ml) honey 1 1/2 cups (375 ml) warm water 4 cups (1 L) rye flour 1/2 cup jam or preserve of your choice
Grease and flour two 8-inch (20 cm) round baking pans. Combine all the ingredients except for the jam in a mixing bowl and mix with an electric beater set at its slowest speed for 1 minute. Increase the speed of the beater to medium and beat for 15 minutes. The batter should have large air bubbles; if no bubbles are present, beat for an additional 5 minutes. Allow the batter to rest for 10 minutes, then pour into the prepared baking pans. Bake in a preheated 275F (130C) for 1 hour, until deep golden in color. Remove from the oven and allow to rest 10 minutes. Turn out on a cake rack and allow to cool. Place one cake on a serving plate and spread the jam or preserves on top. Top with the remaining cake. Serves 8 to 12. [Non-text portions of this message have been removed]
