A spectacularly rich and hearty three-layer spice cake. The batter is loaded with apples, pineapple, coconut, raisins, and nuts, and it’s all held together with a cooked, candy-like filling.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| ½ Cup | Butter |
| 1 Cup | Sugar |
| 4 | Egg Yolks |
| ½ Cup | Ribbon Cane Syrup |
| 2 Cups | Flour |
| ½ tsp | Baking Soda |
| 1 tsp | Cinnamon |
| 2 tsp | Nutmeg |
| 1 tsp | Cloves |
| 1 tsp | Allspice |
| ⅔ Cup | Buttermilk |
| 1 Cup | Raisins |
| 1 Cup | Nuts |
| 1 large | Chopped Apples |
| 1 Cup | Coconut |
| ½ Cup | Drained Crushed Pineapple |
Filling
| Measurements | Ingredients |
|---|---|
| 2 Cups | Sugar |
| 1 Cup | Milk |
| 2 Tbsp | Butter (“size of an egg”) |
| 1 Cup | Nuts |
| 1 Cup | Dates |
| 1 Cup | Coconut |
| ½ Cup | Drained Crushed Pineapple |
Instructions
Cake
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the ribbon cane syrup.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and allspice.
- Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- By hand, stir in the raisins, nuts, chopped apples, coconut, and crushed pineapple.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Filling & Assembly
- In a saucepan, combine all the filling ingredients: sugar, milk, butter, nuts, dates, coconut, and pineapple.
- Cook over medium heat, stirring constantly, until the mixture thickens to a spreading consistency.
- Once the cake layers are completely cool, spread the warm filling between the layers and on top of the cake.
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