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.
Tips & Substitutions
For a lighter texture, consider sifting the dry ingredients before mixing. You can substitute the crushed pineapple with applesauce for a different flavor profile, or use unsweetened coconut to reduce sweetness. If you want a spicier cake, add a pinch of ground ginger or allspice. To enhance the orange flavor, use fresh orange juice in place of some milk.
Serving Suggestions
Serve the Lea-Olde Spice Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee. For an extra touch, drizzle some Chocolate Decorating Frosting over the top for added sweetness and visual appeal.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lea-Olde Spice Cake contains roughly 390 calories, with 7g protein, 79g carbohydrates, and 5g fat. It is a good source of calcium (18% of the Daily Value), iron (17% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1826mg per serving (79% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap to prevent it from drying out. This also allows the flavors to meld beautifully, enhancing the overall taste when served.
What can I substitute for the walnuts?
If you have nut allergies or prefer not to use walnuts, you can substitute them with sunflower seeds or pumpkin seeds for added crunch. Alternatively, you can simply omit them entirely without affecting the cake's structure.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and test again.
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).