If you haven’t already planned a New Years Eve dessert menu, make sure to put this royal honey cake on it. The cake batter is made of cooked honey and poppy seeds. The cream is made of cooked sweetened condensed milk, sour cream, sugar, and heavy whipping cream. And in between all of that rich goodness there’s a generous amount of dried plums. If you set out to make this cake for an event, make it about 2 days in advance. The cake tastes so much better after it sits for a day or two. This way, the flavors have time to blend together, and the poppy seeds aren’t as dry.

Royal Honey Cake with Plums-12  Royal Honey Cake with Plums-19

 

royal honey cakeIngredients for cake:

5 tbs honey
2 tsp soda
2 sticks of butter (1 cup total)
1 cup sugar
3 eggs
2 cups flour
1/2 cup poppy seeds

royal honey cake-3Ingredients for cream:

2 cups heavy cream
2 tbsp sugar
1 can cooked sweetened condense milk
1 cup sour cream
1 stick butter (1/2 cup)
2 cups dried plums

 

Instructions:

1. Cut the prunes into small pieces using kitchen shears and set aside.

royal honey cake-4

2. Line 2 round 10 inch baking pans with parchment paper and spray them with nonstick spray.

royal honey cake-5

3. In a saucepan heat the honey and baking soda over medium low heat and keep stirring until it becomes a dark caramel color (about 7 mins). Don’t step away from the saucepan, it can burn very quickly.

royal honey cake-6  royal honey cake-8  royal honey cake-10

4. Add 2 stick of butter and stir over low heat until the butter fully melts. Then remove from heat and let it cool.

royal honey cake-11  royal honey cake-14

5. In a separate bowl, mix the eggs and sugar with an electric mixer. Mix until the eggs become slightly foamy.

royal honey cake-9  royal honey cake-12

6. In another bowl, combine the flour and poppy seeds together.

royal honey cake-13  royal honey cake-19

7. Pour the beaten egg mixture into the honey and baking soda mixture.

royal honey cake-17  royal honey cake-18

8. Then add the flour and poppy seeds to the batter.

royal honey cake-20  royal honey cake-21

9. Evenly split the batter between the 2 baking pans. Bake at 340 degrees Fahrenheit for 15 minutes or until a tooth pick comes out clean when pierced through the middle. Once the cake is baked transfer to a cooling rack and let it cool completely.

royal honey cake-22  royal honey cake-30

10. Meanwhile, beat 1 stick of butter with the cooked sweetened condensed milk. Add the sour cream and mix just to combine.

royal honey cake-23  royal honey cake-25  royal honey cake-26

11. In the bowl of a stand mixer beat the heavy cream and 2 tbsp sugar using the whisk attachment. Beat until the heavy cream becomes light and fluffy.

royal honey cake-27  royal honey cake-28

12. Fold the whipped heavy cream into the sweetened condensed milk.

royal honey cake-29

13. Slice each cake in half using a serrated knife. This will be the 4 layers of the cake.

royal honey cake-31  royal honey cake-32

14. Generously spread the cream onto the first cake layer. Then add the prunes.

royal honey cake-33  royal honey cake-34

15. Spread a thin layer of the cream onto the inner part of the next cake layer before placing it on top of the cake. This way the prunes are sandwiched between cream from top and bottom.

royal honey cake-35

16. Continue layering the cake with cream and prunes until the 4th cake layer is placed on top. From here, just frost the cake with with rest of cream.

royal honey cake-36  royal honey cake-37

17. I decorated the top of cake with chocolate ganache and sliced almonds on the sides.

Royal Honey Cake with Plums-12  Royal Honey Cake with Plums-19  royal honey cake with plums-20

5.0 from 3 reviews
Royal Honey Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • For the cake:
  • 5tbs honey
  • 2 tsp soda
  • 2 sticks of butter (1 cup total)
  • 1 cup sugar
  • 3 eggs
  • 2 cups flour
  • ½ cup poppy seeds
  • For the cream:
  • 2 cups heavy cream
  • 2 tbsp sugar
  • 1 can cooked sweetened condense milk
  • 1 cup sour cream
  • 1 stick butter (1/2 cup)
  • 2 cups dried plums
Instructions
  1. Cut the prunes into small pieces using kitchen shears and set aside.
  2. Line 2 round 10 inch baking pans with parchment paper and spray them with nonstick spray.
  3. In a saucepan heat the honey and baking soda over medium low heat and keep stirring until it becomes a dark caramel color (about 7 mins). Don't step away from the saucepan, it can burn very quickly.
  4. Add 2 stick of butter and stir over low heat until the butter fully melts. Then remove from heat and let it cool.
  5. In a separate bowl, mix the eggs and sugar with an electric mixer. Mix until the eggs become slightly foamy.
  6. In another bowl, combine the flour and poppy seeds together.
  7. Pour the beaten egg mixture into the honey and baking soda mixture.
  8. Then add the flour and poppy seeds to the batter.
  9. Evenly split the batter between the 2 baking pans. Bake at 340 degrees Fahrenheit for 15 minutes or until a toothpick comes out clean when pierced though the middle. Once the cake is baked transfer to a cooling rack and let it cool completely.
  10. Meanwhile, beat 1 stick of butter with the cooked sweetened condensed milk. Add the sour cream and mix just to combine.
  11. In the bowl of a stand mixer beat the heavy cream and 2 tbsp sugar using the whisk attachment. Beat until the heavy cream becomes light and fluffy.
  12. Fold the whipped heavy cream into the sweetened condensed milk.
  13. Slice each cake in half using a serrated knife. This will be the 4 layers of the cake.
  14. Generously spread the cream onto the first cake layer. Then add the prunes.
  15. Spread a thin layer of the cream onto the inner part of the next cake layer before placing it on top of the cake. This way the prunes are sandwiched between cream from top and bottom.
  16. Continue layering the cake with cream and prunes until the 4th cake layer is placed on top. From here, just frost the cake with with rest of cream.
  17. I decorated the top of cake with chocolate ganache and sliced almonds on the sides.