Traditional Ukrainian Honey Cake with Prunes
A family recipe for Ukrainian Honey Cake
What is Honey Cake?
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.
Ingredients
For the Cake:
- 6 eggs room temp
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 5 TBSP honey
- 2 tsp baking soda (bicarb)
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
Instructions
For the Cake:
- Butter and line the bottoms of two 9-inch / 22cm cake pans with parchment paper. Preheat the oven to 325ËšF (160C).
- Beat 6 large eggs with 1 cup (200g) 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 or 50C), 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. Add in one half of the flour, mix until fully incorporated. Add the second half of the flour and mix, using 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°F (160C) 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 the sour cream and 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 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.
Notes
Serve California Prune and Ukrainian Honey Cake with a Finely Pruned Cocktail – another incredible creation from our friends at Hawks Public House.
Nutrition
Calories: 844kcalCarbohydrates: 124gProtein: 12gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 223mgSodium: 367mgPotassium: 575mgFiber: 4gSugar: 87gVitamin A: 1662IUVitamin C: 2mgCalcium: 177mgIron: 3mg
What is Hawks Public House?
Serve with this Honey Cake with a Fractured Prune Cocktail!
Fractured Prune Cocktail
Here for the cake? We’ve got that, too!
Almond Cake with Prune and Raspberry Butter
Bronwen Wyatt created this moist olive oil cake for our friends at Cherry Bombe. A delectable prune and raspberry filling is sandwiched between two layers of dense, delicious olive oil cake – and then topped with tangy whipped cream. What more could you ask for?
