Fijian Honey Cake
Honey Cake is one of the highly popular desserts of Fiji. The cake becomes moister and its flavors deepen a day or two after it is made.
- Ready In:
- 1hr 10mins
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1⁄2 cup sour cream
- 1⁄2 cup honey
- 1 egg
- 1 tablespoon canola oil
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice (or ground cloves)
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons sliced almonds
- Preheat the oven to 350°F.
- Coat a 9" x 5" loaf pan with nonstick cooking spray.
- In a large bowl, combine all the ingredients except the almonds and beat until well blended.
- Pour the batter into the loaf pan and sprinkle with the almonds.
- Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes then remove from pan to wire rack to cool completely.
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It turned out great! I used Almond Flour, Mayo (in place of sour cream), Sugar in the Raw, 4 eggs, Pumkin Pie Spice (in place of Allspice), a little Cloves (along with the other ingredients) and I shaved some 88% chocolate in the batter. It was a funnier batter and I had to cook it for at least 35 mins. as cupcakes, 45 mins. even in a mini loaf pan, but it's really good.Reply
I made this for "World Thinking Day" a Girl Scout event celebrating our sister scouts around the world! This was a HUGE hit!!!! I made copies of the recipe to bring and ran out, I had to refer them to the website I was concerned about making loaves and not having enough, so instead I made mini muffins, they were about 1 1/2 in. I made 2 batches of a double recipe. Cooking time was right around 13 min. Then I made a batch of large muffins for home and sprinkled the top with raw sugar. Yum! Those muffins took about 18 min to bake. This also was a double batch for 10 extra large muffins.1Reply
This cake is amazing! Simple, not too sweet, full of delicious flavor. It would make a wonderful breakfast or coffee cake too. I made this for a Fiji party thrown by the Fijians in my city - all three of them - and this was a huge hit with everyone. The Fijians all agreed that they had never before eaten honey cake and it was 100% news to them that this was a Fijian dish. However, they also agreed that it should be and invited me to bring this honey cake to all future Fiji parties. One quick note - the almonds on top of my cake singed. My oven temperature can be wonky and I know that's the issue, not the recipe - but I would flag that the nuts on top need to be closely watched.Replies 1
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!Reply
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