Pineapple Preserve Cake
A moist, flavorful cake featuring pineapple preserves, warm spices, and crunchy pecans, perfect for dessert or teatime gatherings, appealing to those who love fruity, spiced baked goods.
Ingredients
Instructions
- Cream Crisco and sugar; add eggs and mix well until fluffy.
- Sift flour and spices together.
- Dissolve soda in buttermilk.
- Add buttermilk alternately with flour mixture into the creamed mixture.
- Add vanilla and mix well.
- Fold in preserves and nuts last.
- Pour batter into three 9x5x2.5-inch loaf pans.
- Bake at 350°F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, use cake flour instead of all-purpose flour. You can substitute the pecans with walnuts or omit nuts altogether for a nut-free version. Ensure your butter flavored Crisco is at room temperature for easier creaming. If you prefer a more intense pineapple flavor, consider adding a bit of crushed pineapple to the batter. This cake pairs beautifully with American recipes like the Commissary Chocolate Chip Cookies.
Serving Suggestions
Serve slices of Pineapple Preserve Cake with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a delightful dessert experience. It also pairs well with a hot cup of tea or coffee. For a festive touch, consider garnishing with fresh pineapple slices or cherries. This cake is perfect for gatherings or as a sweet treat with your favorite vegetarian recipes.
Storage & Reheating
Store leftover Pineapple Preserve Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. When ready to enjoy, allow it to come to room temperature or gently reheat slices in the microwave for 10-15 seconds to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Preserve Cake contains roughly 849 calories, with 14g protein, 137g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (87% of the Daily Value), iron (60% of the Daily Value), and calcium (48% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 597mg per serving (26% 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 use fresh pineapple instead of preserves?
While fresh pineapple can add a vibrant flavor, it may alter the cake's moisture. If using fresh, ensure it's finely chopped and consider reducing the buttermilk slightly to maintain the right batter consistency. Alternatively, using crushed pineapple in syrup could mimic the preserves' consistency.
How can I make this cake gluten-free?
To make Pineapple Preserve Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that other ingredients, such as baking soda and spices, are also certified gluten-free. The texture may vary slightly, but it should still yield a delicious cake.
Can I freeze Pineapple Preserve Cake?
Yes, you can freeze Pineapple Preserve Cake. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving for best results.
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).