Description
This Prune Honey Cake is a luscious, moist dessert featuring the natural sweetness of honey and the rich, fruity flavor of prunes. Layers of tender cake are complemented by a creamy sour cream and whipped cream frosting, decorated elegantly with melted chocolate and chocolate shavings. Perfect for special occasions or as a delightful everyday treat.
Ingredients
Scale
Cake
- 6 large eggs (room temperature)
- 1 cup white granulated sugar
- 2 cups unbleached all-purpose flour
- 5 Tbsp honey
- 2 tsp baking soda
- 32 oz sour cream
- 1 1/2 cups chopped prunes
Frosting
- 2 cups powdered sugar
- 1 cup heavy whipping cream
Decoration
- Melting chocolate or chocolate chips (for melting)
- Chocolate block (for shavings)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together 6 large room temperature eggs and 1 cup of white granulated sugar until the mixture becomes light and fluffy. Add 5 tablespoons of honey and mix well. Gradually sift in 2 cups of unbleached all-purpose flour combined with 2 teaspoons of baking soda, folding gently to retain airiness. Finally, stir in 32 ounces of sour cream until smooth, and fold in 1 1/2 cups of chopped prunes to evenly distribute throughout the batter.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Divide the batter evenly into greased and floured cake pans. Bake for approximately 28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely on wire racks.
- Prepare the Frosting: In a chilled bowl, whip 1 cup of heavy whipping cream until soft peaks form. Gradually add 2 cups of powdered sugar and continue whipping until stiff peaks develop, creating a smooth and creamy frosting.
- Assemble the Cake: Once the cake layers have cooled, spread a generous layer of the whipped cream frosting between each layer, stacking them carefully. Cover the entire cake with the remaining frosting for an even, smooth finish.
- Decorate the Cake: Melt the melting chocolate or chocolate chips in a microwave or double boiler until smooth. Drizzle over the top of the frosted cake. Use a chocolate block to create delicate chocolate shavings and sprinkle them atop the cake for an elegant finishing touch.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy your moist, flavorful Prune Honey Cake!
Notes
- For best flavor, use room temperature eggs when making the batter.
- You can substitute prunes with dried apricots or dates for a different fruity twist.
- Ensure the sour cream is fresh and not too watery for optimal texture.
- The cake can be made a day ahead and refrigerated for enhanced flavor development.
- Use high-quality honey for a richer taste profile.
