First let’s take a moment to pause in appreciate for this amazing David Bowie plate, one of two beautiful plates Matt gave me for our anniversary. For those who have been to our house, I have some Bowie accents sprinkled throughout so this is a great addition. Now back to our regularly scheduled food programming.

I’d been eyeing this recipe since my early days of recipe hunting last year after I discovered an original Bundt pan in my grandmother’s old kitchen. I’ve made some bundts since, but I wanted to save this recipe for a week when I’d gotten into a breakfast rut AND when I was starting to get in the holiday spirit. Because the spices in this are reminiscent of holiday breads and the end result tasted a bit like gingerbread (without any ginger in it!)

This was a relatively straight forward recipe from Samoa but there was one aspect of this dish that I don’t think I quite nailed. The recipe called for a “burnt sugar” which gives it a very dark color. I followed the instructions in the recipe pretty closely but I may not have moved as slowly with the burnt sugar as explained as it didn’t brown properly, but it did clump. I’m not sure if that step makes this a more complicated recipe, and while it did impact the color, the flavor was still great. Per the recipe, I made a vanilla custard to serve alongside for dessert, but I much preferred having this with a bit of butter for breakfast.

Recipe I used: http://globaltableadventure.com/recipe/samoan-steamed-spice-cake-puligi/

Overall Level of Effort: 2

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: With the exception of the burnt sugar mishap, this was a very simple bundt cake to make and I think it held for several days covered on our counter. Loved having this for breakfast for the week.