Pineapple-Spiced Tea Cake

• 2 cups granulated sugar
• 1 cup butter, softened
• 1 cup milk
• 1 tablespoon key lime juice
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 teaspoon allspice
• 2 teaspoons cinnamon
• 14 teaspoon clove
• 4 eggs, slightly beaten
• 1 cup pineapple preserves
• 1 teaspoon vanilla extract
• 12 cup pecans, coarsely chopped
• 12 cup pine nuts, coarsely chopped

1. Prepare a 12-cup Bundt pan with oil or cooking spray.
2. Stir the Key Lime juice and the baking soda into the milk.
3. Sift flour and spices together in a separate bowl.
4. Mix the chopped nuts together to ensure an even distribution.
5. In the mixer, cream the sugar and butter together.
6. Add the eggs one at a time to the butter-sugar mixture.
7. Add the preserves and vanilla.
8. Add the flour-spice mixture and the milk alternating until all incorporated.
9. Fold in the nuts.
10. Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
11. Remove from oven and let cool for 15 minutes.
12. Invert onto a cooling rack and let cool completely.

sugar, butter, milk, lime juice, baking soda, allpurpose, allspice, cinnamon, clove, eggs, pineapple preserves, vanilla, pecans, pine nuts

Taken from www.food.com/recipe/pineapple-spiced-tea-cake-282976 (may not work)