Pineapple-Spiced Tea Cake

Submitted by Chef Kayce

"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!!"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 16-20

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.

Reviews

[Susie D]

I halved the recipe and baked in my largest loaf pan. The cake did have a spiced tea flavor. The pineapple preserves were a bit lost in the mix so I melted more and brushed on the loaf to glaze it. The cake did hold well over several days. Thank you for sharing your recipe! Made for Spring '08 Pick A Chef.

 

[CarolAT]

I had an RSC dinner with friends and made this cake for dessert. I had a few problems with this cake. First there were no instructions about what temperature for baking the cake. I looked up other bundt cake recipes and decided to cook my cake at 325 degrees for one hour as directed. However my cake needed longer to bake. The second problem I ran into was the size of the bundt pan was not mentioned. I used my 12 cup bundt pan, and had about 1&1/2 cups of too much batter left over. The cake turned out to be very dry and bland tasting with an over-powering cinnamon taste and none of the pineapple preserves flavor coming through.

 

[PaulaG]

2-This was made by CarolAT as part of the RSC dinner which she hosted. I was not involved in the making of the recipe but did sample the finished product. There were a couple of problems with the recipe. There is no temperature mentioned for baking the cake nor does it mention what size pan to use. The cake was baked in a 12 cup bundt pan with over a cup of batter remaining. The cake was dry and the spices overpowered any other flavors. The pineapple preserves were lost in the mix. Good luck in RSC #11.