Poppy seed Honey Cake

Name: Poppy seed Honey Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 10
Ingredients: For the 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; 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

Dec 28, 2015 · 27 Comments

This post may contain affiliate links. Read my disclosure policy here.

Jump to Recipe Print Recipe

If you haven’t already planned a New Years Eve dessert menu, make sure to put this poppy seed 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.

How to make this poppy seed honey cake

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 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.

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 rest of cream.

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