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Pineapple-Spiced Tea Cake

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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!!”
READY IN:
1hr 20mins
SERVES:
16-20
UNITS:
US

Ingredients Nutrition

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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