6 Reviews

I used locally grown honey, which is probably darker than what you buy in the grocery store. Loved the spices! This was more like a bread than a cake. Not sweet, and not as spicy as gingerbread. I'll enjoy this for breakfast this week. Thanks!

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breezermom September 25, 2011

I liked this not-too-sweet cake a lot - like a gingerbread or Lebkuchen. I used Manuka Honey from Hokitika, NZ. Followed everything else exactly as written - a first for me!! Thanks, Mikekey!
made for ZWT7 one of Mike's I mean Count Dracula and his Hot Bites

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Linky June 28, 2011

Yum! DH loved this cake. I used wildflower honey which is a darker honey than clover, and it resulted in a honey version of gingerbread. Subbed yogurt in place of sour cream.

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Queen Dana June 26, 2011

I made this for the GF Pacific Challenge on ZWT7. I removed the regular sugar and flour, and added 1/2 cup coconut flour and upped the eggs to a half dozen. I added a little oil and lessened the honey a touch, because I don't like a lot of sweet. I sprinkled almonds on half and shredded coconut on half. I baked in cupcakes and small loaves because coconut flour cakes stay very moist so you do not want anything large. It was fantabulous.

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Abi Fae June 19, 2011

My daughter made this for a girl scout event - they needed to have a food to sample that would be traditional to Fiji. It did feel more like a banana bread-type loaf versus a cake. But one thing to note, she started at 45 minutes for baking and that was way too long. She had to make 6 loaves, and by the end she determined that about 30-35 minutes was more on target. Maybe the type of honey used makes a difference? At 45 minutes ours gave off a bit of a burned honey smell and it was dry and over done. You can always bake longer if you find 30 - 45 is not enough ... but you can't undo 45 minutes and a dried out loaf!

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maureenpetru February 22, 2016

I made ours gluten free like Abi Fae. I did exactly what she did. Cut out the sugar and regular flour and used coconut flour and 6 eggs. I also cut down the honey a little. It was almost barely sweet which was OK. We didn't like it a lot but I do think as a regular flour cake it would be 5 stars that is why I am giving them. For gluten free with coconut flour I give it 4 stars but I don't like the taste of coconut flour much. It was hard to discern the spices in the subtle coconut flavour after cooling. I did not add nutmeg because of it's intoxicant properties but I did add a bit more allspice. I used creamed honey and half sour cream, half Balkan (thick) yogurt, slivered almonds and the rest of the ingredients. Not one I would make again for our diet. Made for *** RAMADAN RECIPE TAG - 2011 ***

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UmmBinat August 13, 2011
Fijian Honey Cake