Pineapple-Spiced Tea Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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Even though this is listed under Desserts it is more of a snack or tea time cake. Goes best with a hot cup of tea or coffee ... a nice cold glass of milk also works well! It is a spice cake meant to be reminiscent of a cup of spiced tea. March 6, 2008 - NOTE: Recipe edited to correct omission of baking temperature (350) and Bundt pan size which should be a Standard 12-cup Bundt pan. Almost every decorative Bundt pan (rose, flowers, Fleur de Lis, castle, star, etc.), has a 10-cup (or less!) capacity. If you use a decorative pan, expect excess batter. If you are unsure about your pan size, fill it with water - one cup at a time. Thanks and happy baking!! Ingredients:
2 cups granulated sugar |
1 cup butter, softened |
1 cup milk |
1 tablespoon key lime juice |
1 teaspoon baking soda |
3 cups all-purpose flour |
1 teaspoon allspice |
2 teaspoons cinnamon |
1/4 teaspoon clove |
4 eggs, slightly beaten |
1 cup pineapple preserves |
1 teaspoon vanilla extract |
1/2 cup pecans, coarsely chopped |
1/2 cup pine nuts, coarsely chopped |
Directions:
1. Prepare a 12-cup Bundt pan with oil or cooking spray.
2. Stir the Key Lime juice and the baking soda into the milk.
3. Sift flour and spices together in a separate bowl.
4. Mix the chopped nuts together to ensure an even distribution.
5. In the mixer, cream the sugar and butter together.
6. Add the eggs one at a time to the butter-sugar mixture.
7. Add the preserves and vanilla.
8. Add the flour-spice mixture and the milk – alternating until all incorporated.
9. Fold in the nuts.
10. Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
11. Remove from oven and let cool for 15 minutes.
12. Invert onto a cooling rack and let cool completely.
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