Creole Honey Cake

8 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Creole Honey Cake
A moist Louisiana honey cake studded with pecans and chopped fruit, sweetened with pure honey and a hint of lemon. This dense, old-fashioned Creole cake is perfect for dessert or with afternoon coffee—the kind of cake that gets better the next day.

Ingredients

8 servings
  • 2 sticks butter
  • 1 cup honey
  • 4 eggs
  • 1 1/2 tsp lemon juice
  • 3 cups flour
  • 2 1/4 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pecans, chopped
  • 1 cup fruit, chopped (dried figs, raisins, or candied fruit work well)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees and grease and flour a 9x13-inch baking pan.
  2. In a medium saucepan over low heat, melt butter with honey, stirring occasionally. Remove from heat and let cool slightly, about 3-4 minutes.
  3. Slowly add the eggs one at a time to the honey-butter mixture, whisking well after each addition. Stir in the lemon juice and mix well.
  4. In a separate bowl, mix the flour, baking powder and salt. Then add this to the egg-honey mixture, stirring until just combined. Fold in the chopped fruit and pecans. The batter will be stiff and dense.
  5. Pour batter into the greased and floured baking pan, spreading evenly. Bake at 350 degrees for 30 minutes or until golden brown and a toothpick comes out clean when inserted in the center.
  6. Let cool in pan for 10 minutes before slicing. This cake keeps well wrapped at room temperature for 3-4 days and actually improves in flavor the next day.

Common Problems and Solutions

Q: Why is my batter so stiff?

A: This is normal! The honey and minimal liquid create a dense, thick batter. Don't add extra liquid—the cake will bake up moist despite the stiff batter.

Q: What kind of fruit should I use?

A: Traditional choices include dried figs, raisins, chopped dates, or candied citrus peel. Avoid fresh fruit which adds too much moisture. Dried fruit works best in this dense cake.

Tips and Techniques

The cake actually tastes better the day after baking as the honey flavor mellows and develops. Store wrapped tightly at room temperature. You can also drizzle with a simple honey glaze while still warm for extra sweetness.

Ingredient Substitutions

  • chopped fruit: 1 cup raisins, chopped dried figs, chopped dates, or candied citrus peel
  • pecans: walnuts or toasted almonds
  • honey: cane syrup or a combination of honey and molasses

Equipment Needed

  • 9x13-inch baking pan
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Historical Context

Honey cakes have been popular in Louisiana since colonial times when honey was more readily available than refined sugar. The Creole version often includes local pecans and preserved fruits.