Ukrainian Spiced Honey Loaf with Walnuts and Sour Cream

What you need

• 340 g (1 cup) honey
• 115 g (1 stick) unsalted butter, softened, plus extra for the pan
• 200 g (1 cup) light brown sugar
• 4 large eggs, room temperature
• 375 g (3 cups) all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp fine salt
• 240 g (1 cup) sour cream
• 110 g (1 cup) walnuts, coarsely chopped

Method

Restated from the original video

1. 1

   Warm the honey in a small saucepan over low heat for 3-4 min until it runs freely, then take it off the heat and let it cool to lukewarm.

2. 2

   Heat the oven to 160 °C (325 °F). Grease a 23 cm (9 in) tube pan generously with butter.

3. 3

   Separate the eggs. Keep the whites in a clean, dry bowl.

4. 4

   Beat the butter and brown sugar for 3-4 min, until pale and fluffy.

5. 5

   Add the yolks to the creamed butter singly, mixing after each, then stream in the cooled honey and beat until smooth.

6. 6

   Whisk the flour, baking soda, baking powder, cinnamon and salt in a separate bowl.

7. 7

   Add the dry mixture to the batter in three parts, alternating with the sour cream, and stir only until no streaks of flour remain.

8. 8

   Fold in the walnuts.

9. 9

   Whisk the whites to stiff peaks, then fold them into the batter in two additions.

10. 10

    Scrape the batter into the pan and level the top. Bake for 35 min.

11. 11

    Lower the oven to 150 °C (300 °F) so the honey does not scorch. Bake 15-20 min more, until the top is deep brown and a skewer comes out clean.

12. 12

    Cool in the pan for 15 min, then turn out onto a rack. Let it cool completely, about 1 hour, before slicing. The flavor deepens by the next day.

Imported from food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.