Ukrainian Christmas Honey Cake with Filbert Filling

Name: Ukrainian Christmas Honey Cake with Filbert Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. butter; 4 eggs (separated); 14 oz. honey; 3 cups all purpose flour; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/2 tsp. cloves; 1 tsp. cinnamon; 2 tsp. baking powder; 6 oz. filberts; walnuts (toasted and grated); 1/2 cup sugar; 1 tsp. vanilla extract; 1 to 1-1/3 tbsp. sour cream; Seedless berry; grape jam

Servings: persons

4 oz. butter
4 eggs (separated)
14 oz. honey
3 cups all purpose flour
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
2 tsp. baking powder
6 oz. filberts
walnuts (toasted and grated)
1/2 cup sugar
1 tsp. vanilla extract
1 to 1-1/3 tbsp. sour cream
Seedless berry
grape jam

1
FOR THE MEDIANYK: Cream butter and separate eggs.
2
Add room temperature yolks one at a time to the butter and beat well.
3
Mix in honey.
4
Sift together flour, baking powder, and spices twice and add to butter mixture.
5
Whip egg whites until stiff.
6
Fold a little into the mixture, then fold in the rest.
7
Pour batter into a buttered and floured loaf pan.
8
Bake in preheated 350 F. until firm on top and a toothpick comes out clean, about 1 hour.
9
Cool on rack.
10
FOR THE FILBERT FILLING: Roast nuts in a heavy skillet, rub lightly to remove some of the skin, and grate fine in a processor or a nut grinder.
11
Mix in sugar, vanilla, and enough sour cream to bind.
12
Split cake into two layers and spread one cut surface with jam, then the nut filling.
13
Cover with the other layer and press lightly.
14
Wrap in foil and refrigerate overnight.
15
Glaze with chocolate icing or cover lightly with the same type of jam as used inside, and sprinkle with chocolate shavings.

1130

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 oz. butter, 4 eggs (separated), 14 oz. honey, 3 cups all purpose flour, and more.

Yes, Ukrainian Christmas Honey Cake with Filbert Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!