Thanks to Joan C. from the Skyline Legacy Cookbook
From Lidia Filonowich’s mother Stephania Kryshtal
Ingredients:
1 to 1 1/4cup honey (preferably buckwheat honey)
1/4cup strong coffee
1 tsp. cinnamon
1/2 tsp. cloves
1/2tsp. nutmeg
1 cup dark raisins
1/2cup currants
1/2cup chopped dates
1 cup walnuts (or almonds or pecans), chopped
1 cup cake flour (divided)
1 tsp. baking soda
1/2tsp. baking powder
1/4tsp. salt
1 stick softened unsalted butter
1 cup brown sugar
4 large eggs (room temperature), separated
Method:
Heat oven to 350°and lightly coat 2 4 x 8 loaf pans, or one 8 x 8, buttered and floured.
1. In a small saucepan, mix together honey, cinnamon, clove, nutmeg, and bring to a boil,stirring frequently. Remove from heat and cool to lukewarm. Add coffee.
2. In a medium bowl, combine raisins, currants, dates, nuts, and 2 Tbsp flour. Mix well.
3. In a separate medium bowl, mix together remaining flour, baking soda, baking powder and salt.
4. In a large bowl or stand mixer, cream together butter and brown sugar.
5. Add egg yolks, one at a time, beating well after each addition.
6. Mix in the honey and spices mixture.
7. Add flour mixture in small amounts until well mixed.
8. Stir in fruit-nut mixture.
9. Beat the egg white until stiff and fold these into the batter.
10. Bake about 1 1/2hours or until toothpick tests clean.
11. Allow to stand at room temperature, covered, a few days before serving.
When Lidia was a young bride, her father mailed to her this important recipe, typed on his cherished typewriter with keys in the Cyrillic script. As immigrant families strive to retain significant traditions, so was this recipe to be done correctly and with appreciation for its esteemed place in their culture as something more than mere food.