Spice cake was a staple because Salem, Massachusetts, and other New England ports, were hubs for the Far East spice trade. After ships from the Caribbean brought back pineapples, an inventive cook layered pineapple and sugar on the bottom of the spice cake pan. The result: an instant classic.

Recipe by Cooking Light September 1997


Recipe Summary

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, stirring constantly. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.

  • Beat 1/4 cup margarine, granulated sugar, honey, and egg at medium speed of a mixer until thick and fluffy. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Stir in rind and vanilla. Pour batter over pineapple slices.

  • Bake cake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate, and cut into wedges. Serve warm.

Nutrition Facts

278 calories; calories from fat 28%; fat 8.5g; saturated fat 2.2g; mono fat 3.5g; poly fat 2.3g; protein 2.7g; carbohydrates 48.9g; fiber 0.1g; cholesterol 30mg; iron 1.9mg; sodium 332mg; calcium 64mg.