Lea-Olde Spice Cake
A moist, flavorful spice cake infused with pineapple, coconut, and orange, perfect for dessert or special occasions, offering a delightful blend of fruity and warm spices.
Ingredients
- bread crumbs ⓘ
- 1 1/2 c. flour ⓘ
- 1 1/2 tsp. baking powder ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. ground cinnamon ⓘ
- 1/4 tsp. cloves ⓘ
- 1/4 tsp. nutmeg ⓘ
- 1/2 c. butter
- 1/2 c. granulated sugar ⓘ
- 2/3 c. milk ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 3/4 c. drained crushed pineapple ⓘ
- 1/4 c. shredded coconut ⓘ
- 1/4 c. raisins ⓘ
- 1/4 c. chopped walnuts ⓘ
- 1 Tbsp. grated orange rind ⓘ
- 1/4 c. light brown sugar ⓘ
- 2 eggs ⓘ
- 1 Tbsp. honey
- 1 tsp. pure vanilla ⓘ
- 3/4 tsp. orange extract ⓘ
Instructions
- Butter a 9-inch cake pan and lightly coat it with dry bread crumbs.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking powder, baking soda, salt, ground cinnamon, cloves, and nutmeg.
- In a separate bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs, honey, vanilla, and orange extract to the butter mixture, beating well.
- Stir in the crushed pineapple, shredded coconut, raisins, chopped walnuts, and grated orange rind.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
1529
kcal
76% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).