Our adventures with Ukrainian Honey Cake

I thought I'd find some Ukrainian recipes to try out while we're waiting... Borscht seemed a little overwhelming, so I thought I'd start with Ukrainian Honey Cake.  I didn't have a 7" round pan, so I tried my little individual cake pans and it turned out great.  But they looked a little boring, so Neil took it upon himself to garnish them with berries, toasted walnuts, and honey.  The cake was really dense, so a small amount went a long way, and the berries helped lighten it. 

It went really well with Sauvignon Blanc, by the way.  :)

UKRAINIAN HONEY CAKE

1 cup honey
4 eggs, beaten
1 1/4 cups flour
1 tsp. baking powder

Preheat the oven to 375.  Butter and flour a 7" round pan.  Microwave the honey in a large bowl until warm and thinned.  Beat with a whisk until frothy.  Beat in the eggs, and the flour and baking powder.  Pour into cake pan and bake for 15 minutes.  When done, cake will shrink away from the sides of the pan slightly and lightly brown on top.  If not yet done after 15 minutes, continue baking for 5 more minutes.  Turn out of pan while still hot, and cool on a wire rack.  Important: Store in an airtight container for at least one day before serving!  It changes the flavor of the cake.