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Honey Prune cake main
Oooow, Honey Prune Cake!!
If you love the taste of honey, cream and prunes then there is no doubt about how much you will adore this cake.
Honey prune cake 2
I made this deliciously rich and moist cake for a potluck at work, everyone loved it!!!

Servings: 8-10
Ingredients for sponge cake:
5 eggs
1 1/4 cup sugar
3 Tbsp. honey
2 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. vanilla extract
Ingredients for Filling:
1 3/4 sticks unsalted butter at room temperature
1 1/2 cups sugar
16 oz. sour cream
1 tsp. Vanilla extract
2 cups prunes
1 1/2 cups walnuts-crushed
Preheat the oven to 315 degrees F.
On high speed beat the eggs for about 4 minutes, slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.
Mix flour with baking soda and on lowest speed add to the egg mixture. Go slowly so the batter stays fluffy.
Spray two baking dishes (9” round) with cooking spray. Pour the batter evenly into the baking dishes and bake for 35-40 minutes. Check if the cake is ready with a tooth pick, if nothing sticks to it, it is done.
On medium- high speed beat the butter with sugar until it’s white and fluffy, 3-4 minutes. Add the vanilla and sour cream. Once the sour cream is blended in the filling is ready.
Assembling the cake:
Set aside about 5-6 prunes for decoration.  Place rest of the prunes in to a bowl cover them with boiling water and let it sit for 10-15 minutes so they will become soft.  Take them out chop to small pieces. (I’ve seen some chop their prunes extremely small, I like mine kind of in chunks).


Cut each cake in 1/2. (total you’ll have 4 layers)   
Place one cake layer on a flat serving dish spread about 2-3 tablespoon of filling on cake layer. Arrange chopped prunes on top of the cream, sprinkle with crushed walnuts. 


Then take another cake layer and place it on top. Repeat this process until you finish your cake layers.


Apply the rest of the filling to the top and sides of the cake. Sprinkle sides of the cake with crashed walnuts. Decorate top with fresh whole prunes and nuts.  Refrigerate at least for 4 hours, better if overnight.