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.
Every Monday and Wednesday, we announce a new Wildcard winner. It's a recipe that may not have won -- or even been entered in -- a contest, but that we know, love, and can't keep to ourselves. Every other Saturday, we'll review our most recent favorites.