Cherry Pineapple Vinegar Cake
A moist, flavorful vinegar cake featuring cherries and pineapple, with a tender crumb and aromatic spices, perfect for dessert or tea-time indulgence.
Ingredients
Instructions
- Put vinegar in milk and set aside.
- Add baking soda to the milk and vinegar mixture.
- Stir briskly to combine.
- Cream butter, brown sugar, and flour together.
- Add candied cherries, pineapple, and allspice to the creamed mixture.
- Fold the mixture into the milk and vinegar mixture and beat well.
- Pour into a well-greased pan and bake at 350°F for 1 hour.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the candied cherries with fresh ones if you prefer a less sweet option, or use dried cranberries for a tart twist. Adding a pinch of salt can enhance the flavors, and for a vegan version, replace butter with a plant-based alternative and use almond milk instead.
Serving Suggestions
Serve the cake warm or at room temperature, and consider dusting it with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside a refreshing Coffee Banana Smoothie.
Storage & Reheating
Store leftover Cherry Pineapple Vinegar Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pineapple Vinegar Cake contains roughly 1247 calories, with 15g protein, 158g carbohydrates, and 66g fat. It is an excellent source of iron (58% of the Daily Value), dietary fiber (45% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Absolutely! You can experiment with various fruits such as peaches or blueberries. Just ensure any fresh fruit is well-drained if using canned, to maintain the cake's moisture level.
Is it necessary to use brown sugar?
While brown sugar adds a rich flavor and moisture, you can use granulated sugar as a substitute if that's what you have on hand. Just remember that it may slightly alter the texture and flavor profile of the cake.
What can I serve with the cake?
This cake is versatile; it can be enjoyed on its own or served with a side of fresh fruit. A scoop of ice cream or a drizzle of caramel sauce can elevate the dessert experience, making it perfect for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).