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This is a moist, slightly sweet cake, with a delicious blend of spices that truly compliment the pineapple. The ginger glaze with the bits of Crystallized Ginger provide a perfect topping. It's pineapple excellence in every slice!

CRYSTALLIZED GINGER, True Cinnamon, Nutmeg, Ginger Powder, Clove Powder

Ingredients For The Cake:

3/4 cup canola oil

1 cup (white) granulated sugar

1 tsp vanilla extract

2 cups flour

4 large eggs

1 Tblspn baking powder

1 tsp True Cinnamon

1 tsp Nutmeg

1 tsp Ginger Powder

1/2 tsp Clove Powder

1 tsp salt

1 (20 ounce) can crushed pineapple (undrained)

1/2 cup chopped walnuts

Ingredients & Directions For The Glaze:

Blend the following until smooth-

2 cups (sifted) powdered sugar

2 tsp rum extract

3 Tblspns pineapple juice

2 Tblspns crystallized ginger syrup (see below)

2 Tblspns crystallized ginger, cooked (see below)

Directions: For The Ginger Syrup: Place the crystallized ginger in a pan and just covering it with water. Bring to a boil and drain the water. Repeat these steps twice and on the third time bring to a boil and then remove from heat and cool. For The Cake: Preheat the oven to 350 degrees and spray a bundt pan with cooking spray. Mix together the oil, sugar and vanilla, and then add eggs, one at time, beating after each addition. In a separate bowl, combine the dry ingredients, add them to the sugar/egg mixture, and then fold in the pineapple and walnuts. Pour the batter into the prepared bundt pan and bake in the preheated oven for about 45 minutes or until a knife inserted into the center of the cake comes out clean. Remove the cake from the pan and pour the glaze over the warm cake.

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