Updated April 8, 2013
This recipe, for the Honey Cake, always gets a lot of compliments. It is never dry, never becomes mushy and has a nice flavor of honey and caramel.
If you have Russian roots, you have probably tried this cake or have made it in the past. I have included all of the helpful tips that I've gotten from an experienced friend of mine. So don't be shocked by how many pictures I have listed, I don't want you to miss out on any details.
I promise you, making this cake is not as time consuming and complicated as it may look. Also, you can make the layers in advance and assemble the cake the day before.
Note: this recipe makes 9 of 7 inch pieces.