This recipe aired on Nash Holos November 25, 2007. It's a quick Christmas honey bread that can be made ahead and stored for several weeks. It’s usually made with buckwheat honey, which imparts a rich dark color and an intense flavour. There are many types of honey available, each with its own special flavor. Choose the one you like best!
Sylvia’s Christmas Honey Bread
2½ cups honey, buckwheat or your favorite
8 large eggs, separated
3/8 cup butter, softened
2 cups sugar
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon freshly grated nutmeg
1 whole orange, juice and zest
1 cup strong black coffee
1 cup sour cream
1 cup walnuts, finely chopped
1. Liquefy honey (if using solid) by heating in a small saucepan to boiling point, then cool.
2. Beat the yolks in butter until light and fluffy.
3. Add in the honey and sugar to the butter mixture, and continue beating.
4. Sift the dry ingredients and add to the honey mixture.
5. Mix in the orange juice and zest, coffee, and sour cream.
6. Beat the egg whites until stiff peaks form, and fold into the batter, a little at a time.
7. Stir in the nuts.
8. Pour into 2 well greased and floured large loaf pans.
9. Bake at 325°F for one hour.
10. Cool on a rack.
Makes 2 loaves.
Wrap loaves in aluminum foil to store.
Try it, it's Ukrainian!