317 Grace Street

Smithfield, Virginia 23430

  Customer Services: 1-757-332-0369   

Market Hours:
​​Saturday: 9am - 12 Noon


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spice@hamtownespicery.com Or Click On The Bottle Below..


April 1, 2019





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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