Honey pecan bundt

by Leah Halmagyi


  • 400g self-raising flour
  • 1 Tbsp instant coffee
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 225g caster sugar
  • 300ml honey
  • 250g butter, melted
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1 banana, mashed
  • 1 cup pecans, lightly toasted
  • ½ cup brown sugar
  • juice of 2 oranges


1 Preheat oven to 160°C. Combine the flour, coffee, spices and honey in a bowl, then stir well. Whisk 200ml honey, butter, eggs, sour cream and banana in a second bowl, then fold into the flour mixture. Mix in the pecans, then spoon into a greased and floured 2 ½ L Bundt tin. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Invert onto a wire rack.
2 Put the remaining honey, brown sugar and orange juice in a medium saucepan and simmer until syrupy. Spoon over the cake.