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.
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.
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.