Pineapple And Spice Layer Cake

This Pineapple and Spice Layer Cake is a comforting classic that blends warm spices like cinnamon, nutmeg, and allspice with the bright acidity of crushed pineapple. The batter yields a tender, moist crumb studded with plump raisins, while the homemade meringue frosting adds a light, airy sweetness infused with extra pineapple syrup. It’s an ideal dessert for holidays, Sunday dinners, or potlucks, offering a nostalgic flavor profile that feels both indulgent and homey. The combination of soft cake layers and fluffy frosting makes it a standout treat that pairs beautifully with coffee or tea.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1417.8

Dietary: Vegetarian

Description

This Pineapple and Spice Layer Cake is a comforting classic that blends warm spices like cinnamon, nutmeg, and allspice with the bright acidity of crushed pineapple. The batter yields a tender, moist crumb studded with plump raisins, while the homemade meringue frosting adds a light, airy sweetness infused with extra pineapple syrup. It’s an ideal dessert for holidays, Sunday dinners, or potlucks, offering a nostalgic flavor profile that feels both indulgent and homey. The combination of soft cake layers and fluffy frosting makes it a standout treat that pairs beautifully with coffee or tea.

Ingredients

2 1/4 cup Crushed pineapple
2 1/2 cup All-purpose flour
1 1/3 cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground allspice
1/2 cup Vegetable shortening
1/2 cup Milk
3 lg Eggs
1 teaspoon Vanilla extract
1/2 cup Raisins
1 cup Sugar
2 tablespoon Light corn syrup
3 tablespoon Pineapple syrup
3 egg whites Egg whites
1/4 teaspoon Cream of tartar
1/4 teaspoon Salt
1 teaspoon Vanilla extract

Directions

1
Preheat oven to 350°F (175°C). Grease and flour the bottoms only of two 8 or 9-inch round cake pans.
2
Drain the crushed pineapple very well, reserving the syrup. Set aside 1/2 cup of the drained pineapple for the frosting.
3
In a large mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg, cinnamon, and allspice.
4
Add the vegetable shortening, milk, and 1/2 cup of the reserved pineapple syrup to the dry ingredients.
5
Blend the mixture well on the lowest speed of an electric mixer for 1-1/2 minutes, or beat vigorously with a wooden spoon for about 225 strokes.
6
Add the eggs and vanilla extract, then continue beating on low speed for another 1-1/2 minutes.
7
Gently stir in the remaining drained pineapple and the raisins.
8
Pour the batter evenly into the prepared pans.
9
Bake for 35 to 40 minutes, or until the cakes spring back when lightly touched in the center.
10
Allow the cakes to cool completely before frosting.
11
For the frosting: In the top of a double boiler, combine 1 cup sugar, 2 tablespoons light corn syrup, 3 tablespoons pineapple syrup, 3 egg whites (separated from the cake eggs if possible, or use fresh), 1/4 teaspoon cream of tartar, and 1/4 teaspoon salt.
12
Cook over rapidly boiling water, beating continuously with an electric mixer until the mixture is thick and stands in stiff peaks. Do not underbeat.
13
Remove the bowl from the heat and add 1 teaspoon vanilla extract.
14
Continue beating until the frosting cools and holds deep swirls.
15
Fold the reserved 1/2 cup of pineapple into the frosting.
16
Frost the cooled cake layers.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1417.8kcal

% Daily Value *
Total Fat 40.6g63%
Saturated Fat 13.3g67%
Cholesterol 280.4mg94%
Sodium 5514.6mg230%
Total Carbohydrate 239.6g80%
Dietary Fiber 7.5g30%
Sugars 118.5g
Protein 27.4g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the pineapple is drained thoroughly to prevent the cake batter from becoming too wet.

When making the meringue frosting, ensure the egg whites are completely free of yolk for proper whipping.

The double boiler method cooks the egg whites safely while creating a stable, glossy frosting.

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

If you do not have a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.

Keywords: pineapple, spice cake, layer cake, meringue frosting, raisins, cinnamon, nutmeg, allspice, dessert, baking, homemade cake, tropical dessert, holiday cake, moist cake, fruit cake alternative, family recipe, comfort food, potluck dessert, vanilla extract, egg whites, corn syrup

Read it online: https://www.chefs-mate.com/recipe/pineapple-and-spice-layer-cake/