Try My Tropical Spice Cake Recipe That Is Moist and Delicious

This is a moist cake that has lots of flavor.

Yesterday I was in the mood for spice cake.  You know the type you can eat plain with all those plump raisins and wonderful spices or with a little white confectioners sugar icing on top.  I was about to bake my usual favorite recipe when I remembered I still had a bag of freeze-dried pineapple left.   Anyway, I grabbed that bag and experimented.  The result of my efforts became this tropical spice cake.

My tropical spice cake is an easy cake with no creaming of butter or margarine required.  I try to use canola oil in my baking as much as possible to avoid those trans fats.

The recipe I always used was very good, but I thought adding the freeze-dried pineapple made it extra moist.   I thought it was special so I wanted to share it with you. 

My Tropical Spice Cake

1 cup raisins
4 cups of water
1 cup of canola oil
1 bag (1 oz. size) freeze-dried pineapple
2 cups sugar
2 teaspoon of baking soda
4 cups flour
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs

Boil the raisins with the pineapple in the water steadily for 10 minutes.  Add oil and let this cool. Sift flour, baking soda, salt, sugar, and spices in your mixing bowl.

Add the cooled ingredients, vanilla, and eggs.  Beat with your electric mixer until well mixed.

Grease two loaf pans and slice into spice bars or a sheet cake pan about 15″ x 10″ x 2″ (any sheet cake pan to accommodate four cups of flour will do).

Bake at 350 degrees for approximately 50-55 minutes for loaves until a toothpick inserted comes out clean.  Sheet cake baking time is less about 40 minutes.

You can frost with your favorite white confectioners sugar icing or skip it.  Either way, this bar is scrumptious, tender, and really extra moist with that freeze-dried pineapple thrown in!  I hope my pictures will convince you to try my cake.  You’ll just gobble it up!

ENJOY!

You can this recipe and put one in the freezer.

Print

Tropical Spice Cake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

My tropical spice cake is so easy with raisins, pineapple and spices that produce a moist, delicious cake that doesn't need creaming.

Course: Dessert

Cuisine: American

Keyword: spice cake recipe, tropical spice cake

Ingredients

• 1 cup raisins
• 4 cups of water
• 1 cup of canola oil
• 1 bag 1 oz. size freeze-dried pineapple
• 2 cups sugar
• 2 teaspoon of baking soda
• 4 cups flour
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1/2 teaspoons of salt
• 1 teaspoon vanilla
• 2 eggs

Instructions

1. Boil the raisins and pineapple in the water steadily for 10 minutes. Add oil and let this cool. Sift flour, baking soda, salt, sugar, and spices in your mixing bowl.

2. Add the cooled ingredients, vanilla, and eggs. Beat with your electric mixer until well mixed.

3. Grease two loaf pans for slices into spice bars or a sheet cake pan about 15″ x 10″ x 2″ (any sheet cake pan to accommodate four cups of flour will do.)

4. Bake at 350 degrees for approximately 50-55 minutes for loaves until a toothpick inserted comes out clean. Sheet cake baking time is less about 40 minutes.

5. You can frost with your favorite white confectioners sugar icing or skip it. Either way, this bar is scrumptious, tender, and really extra moist with that freeze dried pineapple thrown in! I hope my pictures will convince you to try my cake. You’ll just gobble it up!

6. ENJOY!