MEDIVNIK

Allow plenty of time for the simple goodness of this rich, fragrant cake to come out.  As with many Ukrainian dishes, it gets progressively more flavorful during the first three or four days of its life.

4 large eggs, separated
1 cup sugar
1 cup vegetable oil
1 cup honey
3 tablespoons instant coffee powder, diluted in ¼ cup hot water and cooled
4 cups unbleached all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
Pinch of salt
Grated zest of ½ orange
½ cup dark raisins
½ cup chopped dried apricots
½ walnuts

Preheat oven to 350º.

In a large bowl, beat the egg yolks and sugar with an electric mixer until the mixture is pale yellow and forms a ribbon when the beaters are lifted.  Continuing to beat, slowly pour in the oil, honey, and coffee.

Sift the flour, baking powder, baking soda, cinnamon, cardamom, cloves and salt into a large bowl. Beat slowly into the egg mixture, just until smooth.

With clean, dry beaters, beat the egg whites until soft peaks form.  Fold one-third of the whites into the batter, then fold in the rest.

Gently but thoroughly fold in the orange zest, raisins, apricots, and walnuts.

Pour the mixture into two buttered 9 x 5 x 3 inch loaf pans. Bake until a skewer inserted in the center comes out clean, about 1¼ hours.

Let the cakes cool for about 10 minutes, and then remove from the pans and cool on a wire rack. Wrap in plastic wrap and keep on the lowest shelf of the refrigerator for at least 24 hours for the flavors to settle.