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    You are in: Home / Recipes / Fijian Honey Cake Recipe
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    Fijian Honey Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 25, 2011

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 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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    • on June 19, 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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    • on August 13, 2011

      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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    Nutritional Facts for Fijian Honey Cake

    Serving Size: 1 (62 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 196.1
     
    Calories from Fat 43
    22%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 24.5 mg
    8%
    Sodium 80.3 mg
    3%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 0.6 g
    2%
    Sugars 24.4 g
    97%
    Protein 2.7 g
    5%

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