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36 WWW.UNWLA.ORG “НАШЕ ЖИТТЯ”, ТРАВЕНЬ 2014 SIX-LAYER HONEY CAKE Olga Bochna, Branch #43 2 c. honey 1 c. sugar 8 c. flour 8 oz. softened butter 2 lg. eggs 1 tsp. ginger 1/2 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg 2 T. baking soda 1/2 c. milk 1 T. raisins (opt.) Cook honey and sugar until sugar is dissolved. Remove from heat and add 4 cups flour. Allow to cool. Add butter; mix well. Beat eggs until l ight and add to batter. Add ginger, cinnamon , allspice, nutmeg, and raisins. Dissolve bak ing soda in milk; add to butter and mix well. Add rema ining 4 cups flour. Mix well with wooden spoon. Cover dough and let stand for 2 weeks in a cool, dry place (do not refrigerate). Bak- ing dough: Divide dough into 12 equal parts. Roll each part out to 1/8-inch thickness. Place on a lightly buttered pan, and prick with fork. Bake 15 minutes at 250°. After cooled, sprinkle each layer with rich dissolved coffee and add alternating fillings. Makes 2 (6-layer) cakes. Chocolate Frosting and Filling: 4 squares baking chocolate 1 c. powdered sugar 6 egg yolks 1/2 c. milk 2 sticks butter Melt chocolate with milk. Blend with wooden spoon, adding egg yolks one at a time. Melt butter and beat with powdered sugar. Combine with chocolate and beat until creamy. Walnut Filling: 1/2 lb. powdered sugar 1/2 lb. ground walnut Juice of 1 whole lemon 1/4 c. Whipping cream Mix and blend above ingredients until smooth . If too thin, add some bread crumbs. _____________________________________________________________ MURASHNYK Danuta Ivankovych 4 T. milk 4 c. flour 2 eggs 1/2 tsp. baking soda 1 tsp. vinegar 1 c. sugar 1/4 c. shortening Mix all ingredients, divide into 4 equal parts and place in the refrigerator for 1 hour. Meanwhile, preheat oven to 375 °. Grate each part on a greased 8 x 11-inch pan and bake individually until ready. Cool and crumble the cakes to the 1/2 -inch size. Add: 1 can condensed sweetened milk (Ukrainian brands) 1 c. boiled poppy seeds 3/4 lb. butter (melted with 1 tsp. lemon juice) 1 c. chopped walnuts Mix thoroughly. Place the batter into 9-inch springform pan and place in the refrigerator for 5 to 6 hours. When cooled , cover with icing: 3 T . milk 3 T. cocoa 1/4 lb. butter 3 T. sugar Bring to boil. Pour onto the cake . From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA, Philadelphia Regional Council
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