Taiwanese > Pineapple Cakes

Pineapple Spice Cake Recipe

Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup chopped walnuts

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire cooling rack

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually add dry ingredients to the butter mixture, alternating with the milk.
5. Stir in pineapple and walnuts.
6. Pour batter into prepared pan.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto a wire cooling rack to cool completely.

Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 12 slices

Nutritional Information (per serving):
Calories: 446
Fat: 22.2 g
Carbohydrates: 54.6 g
Protein: 5.6 g

Substitutions for Ingredients:
- Unsalted butter: Margarine or vegetable shortening
- Granulated sugar: Brown sugar or coconut sugar
- Eggs: Egg substitute or flaxseed meal
- Milk: Soy milk, almond milk, or oat milk

Variations:
- Add 1 cup of shredded coconut to the batter.
- Substitute 1 cup of chopped pecans for the walnuts.
- Add 1/2 cup of raisins or dried cranberries to the batter.

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- When adding the dry ingredients, alternate with the milk to ensure even mixing.
- Let the cake cool completely before serving.

Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Warm the cake in a 350°F oven for 5-10 minutes.

Presentation Ideas:
- Dust the cake with powdered sugar.
- Drizzle with a cream cheese icing.
- Top with fresh pineapple slices and toasted coconut flakes.

Garnishes:
- Toasted coconut flakes
- Chopped walnuts
- Fresh pineapple slices

Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce

Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake covered at all times to prevent contamination.

Food History:
The origins of pineapple spice cake are unknown, but it is believed to have originated in the Caribbean.

Flavor Profiles:
This cake has a sweet and spicy flavor with hints of pineapple and nuttiness from the walnuts.

Serving Suggestions:
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.

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Taste: Sweet, Tangy, Spicy, Fruity, Aromatic