Traditional Ukrainian Honey Cake with Prunes

This light and airy traditional Ukrainian Honey Cake from Pastry Chef Misty Olsen Green of Hawks Public House is loaded with delicious California Prunes and adds the perfect finishing touch to your meal. The recipe is direct from Misty’s grandmother, who made this prune and honey cake regularly. A rich sour cream frosting adds a touch of tang that contrasts beautifully with the sinfully sweet honey and California Prunes.

Servings: 8-10
Prep Time:
Cook Time:


For the Cake:
6 eggs, room temp
1 cup granulated sugar
2 cups all-purpose flour
5 tablespoons honey
2 teaspoons baking soda


For the Frosting:
32 ounces sour cream
2 cups
Powdered sugar
1 cup heavy whipping cream


For the Filling/Toppings:

2 cups California Prunes

Chocolate shavings


For the Cake:

Butter and line the bottoms of 2 (9-inch cake pans) with parchment paper. Preheat the oven to 325˚F.

Beat 6 large eggs with 1 cup sugar 5 minutes on high-speed.

Heat 5 tablespoons of honey in a saucepan over medium heat until it is very hot, but not boiling (about 125˚F), stirring often. Just as soon as you see faint bubbling on the edges, use a spoon to stir in the 2 teaspoons of baking soda into the honey, stirring continuously until your mixture turns a yellow/light caramel color (about 30-45 seconds seconds) and immediately remove from heat. It will be fluffy. It will continue to cook even after you remove from heat. Continue stirring until you’re finished adding it to the egg mixture. You don’t want it darker than a yellow caramel by the time you are ready to add it to your egg mixture. It happens quick so don’t step away from it!

With the mixture on high speed, add hot honey to the egg mixture, about 1 tablespoon at a time so you don’t cook your egg mixture. Also, don’t wait for your honey mixture to cool down or it will harden and you won’t be able to blend it into your egg mixture.

Reduce mixer speed to med/low and blend in flour 1 cup at a time. Use a spatula to scrape down the mixing bowl to make sure the flour is well blended.

Just as soon as the flour is well incorporated, divide into two prepared baking pans and bake at 325° for 25-28 minutes or until the cake is golden brown and a toothpick comes out clean. Once they are cool enough to handle, remove from the pans and transfer to a wire rack to cool completely.

For the Frosting:

Beat the heavy cream until stiff and spreadable (1-2 min on high speed).

In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

To Assemble:

Carefully slice each 8 inch cake round in half.

Spread with generous layer of frosting on your first cake round, and top with California Prunes. Add the next cake round and repeat until you have stacked all of the cake rounds. Add a thick final layer of frosting and then garnish with chocolate shavings and California Prunes.


Serve California Prune and Ukrainian Honey Cake with a Finely Pruned Cocktail – another incredible creation from our friends at Hawks Public House.