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Ingredients
| granulated sugar: 2 cups |
| salted butter: 1 cup (softened) |
| 2% milk: 1 cup |
| key lime juice: 1 Tbl |
| baking soda: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| allspice: 1 tsp |
| ground cinnamon: 2 tsp |
| whole cloves: 1/4 tsp |
| eggs: 4 (slightly beaten) |
| pineapple preserves: 1 cup |
| vanilla extract: 1 tsp |
| pecans: 1/2 cup (coarsely chopped) |
| dried pine nuts: 1/2 cup (coarsely chopped) |
Pineapple-Spiced Tea Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
- Prepare a 12-cup Bundt pan with oil or cooking spray.
- Stir the Key Lime juice and the baking soda into the milk.
- Sift flour and spices together in a separate bowl.
- Mix the chopped nuts together to ensure an even distribution.
- In the mixer, cream the sugar and butter together.
- Add the eggs one at a time to the butter-sugar mixture.
- Add the preserves and vanilla.
- Add the flour-spice mixture and the milk – alternating until all incorporated.
- Fold in the nuts.
- Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
- Remove from oven and let cool for 15 minutes.
- Invert onto a cooling rack and let cool completely.