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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 1 |
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A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist Ingredients:
1 cup butter |
2 cups white sugar |
4 eggs |
1 cup buttermilk |
1 cup chopped raisins |
1 cup chopped walnuts |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 (8 ounce) can crushed pineapple with juice |
2 cups flaked coconut |
2 1/2 cups white sugar |
2 tablespoons all-purpose flour |
2 tablespoons grated lemon zest |
2 lemons, juiced |
1 1/2 cups water |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
3. Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.
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