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.
