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Tropical spiced fruit and nut cake recipe

Tropical spiced fruit and nut cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake

Tropical fruits, berries, nuts and spices make a lovely cake that can be enjoyed for a birthday party or any (tropical or other) celebration!

30 people made this

IngredientsServes: 12

  • 35g desiccated coconut
  • 375g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 400g caster sugar
  • 355ml vegetable oil
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 145g blueberries
  • 2 diced bananas
  • 225g crushed pineapple
  • 120g chopped pecans

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Preheat oven to 180 C / Gas 4. Process coconut in mixer until powdered. Grease tin with butter and sprinkle with powdered coconut.
  2. In a medium bowl sift together flour, salt, bicarb, cinnamon and nutmeg. Set aside.
  3. In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared tin.
  4. Bake at 180 C / Gas 4 for 1 1/4 to 1 1/2 hours or until a skewer inserted into middle of cake comes out clean. Cool for 10 minutes in tin, then turn out onto a wire rack and cool completely.

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Reviews & ratingsAverage global rating:(35)

Reviews in English (31)


This is an awesome cake. We really enjoyed the blend of favors. To reduce the fat, I cut back the oil to 1/2 cup and replaced it with 1 1/4 c. plain yogurt. I also didn't have blueberries, so I used frozen saskatoons (native to our area)instead. I also cut back the sugar by 1/3 to 1/2 as we prefer cakes that are less sweet.-19 Feb 2002

by naples34102

With minor variations, this is the classic Hummingbird Cake – and it’s a good variation at that! I liked so much about this recipe – the addition of blueberries, dicing rather than mashing the bananas and the additions of both nutmeg and cinnamon. Coating the pan with ground coconut was interesting, however, I didn’t do that as I was using specialty cakelet pans which didn’t make that particularly practical. While I wouldn’t say the cake is greasy, I do think reducing the oil by 1/4 c. wouldn’t hurt. This cake is rich, heavy and sweet, so in my view no icing is necessary – in fact, I would recommend against it. A simple dusting of powdered sugar is all this needs; although a very runny powdered sugar glaze just to shine it up would be nice too. (Note: My cakelet pans were 6 (one cup) individual molds. I used two of these pans for one recipe yielding, then, 12 individual cakelets. I baked them at 325 degrees for about 30 minutes, covered with foil toward the end of baking to prevent overbrowning)-16 Jun 2011

by SANDY313

Oh so good. Very moist. I didn't bother with processing the coconut. I just added it along with the fruit and nuts. This is a definite make again recipe. I'm anxious to try it with other fruits such as mixed berries, nectarines or cherries.-28 Jan 2005

Sour Cream Bundt Cake with Spiced Apricot Pecan Filling

An easy bundt cake recipe with a tempting cinnamon spiced dried fruit and nut filling, this sour cream bundt cake is a family favorite. We like it for breakfast or brunch with a cup of coffee or as an afternoon snack. My glazed bundt cake is great for company too and travels well.

Everyone needs a good sour cream bundt cake in their repertoire and this easy bundt cake recipe is filled with a cinnamon-y fruit and nut center that can&rsquot be beat. Best of all, it&rsquos a glazed bundt cake, that&rsquos equally good as a breakfast-time coffee cake, tasty afternoon snack or sweet finale to dinner with friends.

My easy bundt cake recipe starts with the fruit and nut filling. Dried apricots, chopped fine and toasted pecans are tossed with cinnamon sugar that will make a yummy surprise center in the cake.

If you&rsquove ever done any baking, these steps will look familiar to you. Add the dry ingredients (flour, sugar and baking powder, baking soda) to a bowl and whisk to combine. Set aside the dry ingredients.

Cream the butter and sugar together until light and fluffy and add the eggs one at a time. Then add the sour cream until it&rsquos well blended.

Add the flour mixture a little at a time until it&rsquos all incorporated into the batter. I&rsquoll be honest &mdash I&rsquove never made this sour cream bundt cake without taking a good fingerful of the batter at this point. I know it&rsquos frowned upon &ndash raw eggs and flour and all&hellip. but come on&hellip sour cream bundt cake batter&hellipso good!

Spread 1/3 of the batter into a prepared bundt pan and top it with the apricot nut filling.

Then smooth the remaining batter on top of the filling and bake.

Cool the sour cream bundt cake in the pan set on a wire rack for about 20 minutes before turning it out onto the wire rack to cool completely.

I think easy bundt cake recipes benefit from a little garnish. That could be something as simple as a dusting of powdered sugar or a full on frosting. But my favorite is an easy powdered sugar and cream glaze. Use about one and a half cups of sugar with one to two tablespoons of cream or half and half and stir until smooth.

Spoon the glaze over the cooled bundt cake. Isn&rsquot that beautiful?

I like to top it with whole toasted pecans &mdash and if I&rsquod had any dried apricots left, I would have chopped and sprinkled more on top to give a sense of what this glazed bundt cake is really about. I guess we&rsquoll just have to imagine how good that would look.

If you like this glazed bundt cake, you should also check out my banana bundt cake and passion fruit rum bundt...

Tropical Spiced Mixed Nuts For #PlantersHoliday

Holiday party season is here and I have an appetizer that will have your guests begging for the recipe – Tropical Spiced Mixed Nuts that are sweetly spicy and accented with dried pineapple, mango, ginger and coconut.

Planters wanted recipe incorporating their delicious nuts, including their Mixed Nuts, Walnuts and Cashews. I know I have spoken about it before but Planters cashews strike a special note in my heart. My Bampa loved his cashews, often keeping containers of Planters cashews in the pantry and in the jar in the living room. If he was here today, I have no doubt he would have loved this recipe.

Planters has been a pantry must in my family since I can remember. After all, Planters has been an American favorite for 100 years – a party isn’t a party until Planters makes an appearance.

I adore serving spiced nuts. I tend to toss them in a quick sweet and salty mixture, using various spices to convey the mood – whether it’s adding some smoked paprika and cumin for a Southwestern feel, a bit of spice and coffee tossed with a touch of sugar for an espresso tinged snack or, my new favorite, these delicious Tropical Spiced Mixed Nuts tossed with Chinese 5 spice, cayenne and a touch of cinnamon.

For homemade holidays, I also love gifting friends and family with various treats for their pantry and this year, this recipe will be at the top of my gift list. Packaged in pretty jars or boxes tied with festive ribbon, these mixed nuts will be a welcome surprise in anyone’s stocking or mailbox.

This recipe couldn’t be easier to prepare as the oven does most of the work. The main thing is to keep an eye on the nuts because oven temperatures vary. I also use unsweetened coconut because it clings to the nuts and the spice mix is already tinged with enough sweetness. The walnuts added a nice earthiness to the mix and, of course, I couldn’t make this recipe without cashews. The sweetness from the dried pineapple and mango and the sweet spice of the crystalized ginger round out the flavors.

For a recipe that will wow your friends and family this holiday season and be the perfect gift, break out the Planters and make these Tropical Spiced Mixed Nuts.

Gather your ingredients

You can never go wrong with Planters nuts

Whisking together the sweet and spicy mix

Let’s get these onto the pan and into the oven

Adding a bit of coconut and tropical fruit love

Tropical Spiced Mixed Nuts – the perfect gift to enjoy and to give!

  • 3 cups all-purpose flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 1 can / 8 ounces pineapple (crushed and undrained)
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 2 cups banana (diced, about 2 medium bananas)

In a large mixing bowl, sift together the flour, baking soda, cinnamon, sugar, and salt.

Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.

Pour batter into a greased and floured 10-inch tube pan.

Bake in preheated oven for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Quick bread is any bread leavened with leavening agents other than yeast or eggs. They can be prepared quickly without requiring the time-consuming skilled labor and the specific temperatures required for traditional yeast breads. They include basic ingredients like all-purpose flour, liquids (typically milk) salt and leavening agent, such as baking powder and/or baking soda. They usually contain added fat from butter or vegetable oil, eggs and sugar, but in different proportions, making some sweeter and richer.

Of course! Just simply add all your sliced frozen fruits into a bowl. Don’t put on the dressing and whipped cream yet. Cover the fruit bowl and let it sit for an hour or two. Then drain the excess juice and serve based on our recipe instructions.

Store your leftover fruit salad in the fridge by covering it with plastic wrap tightly or transfer it to an airtight container. Your fruit salad will last for 3 to 5 days in the fridge. If you want to freeze it, arrange it in a single layer in an airtight container. Make sure the fruits are not in a pile or stacking up then cover it with a lid. This will help it last in the freezer for up to 3 months. Thaw it at room temperature for half an hour before consuming. Follow our serving suggestions based on the recipe instructions and enjoy!

Make this easy Mixed Fruit Salad Recipe for Christmas dinner when you’re in a rush. This combination of refreshing fruits, sweet agave, and creamy whipped cream makes the perfect last-minute snack or healthy dessert for the family.


Preheat oven to 350 degrees F. Grease and flour a 9x9 inch pan.

In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, rum and vanilla. Beat until smooth. Stir in macadamia nuts.

Bake at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.

While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm.

To make the glaze: Place water, butter, and sugar in small sauce pan. Boil 3 minutes. Remove from heat and add the rum.

18 Tropical Fruit Desserts For a Beach Vacation in Your Mouth

Matt Taylor-Gross

For some of us, the mention of “dessert” whisks us away to a chocolate-covered fantasy world complete with caramel oceans and hikeable mountains of ice cream. But summer is as good a time as any to remember that there’s more to our favorite meal than those decadent, creamy confections. In much of the world, particularly across warm-weather climes, dessert is a fruit-based affair. Some of our favorite Caribbean, South American, and Southeast Asian recipes are sweet but refreshing treats bursting with the flavors of coconut, pineapple, and more.

Naturally, fruity desserts tout brighter colors that make them worthy of an Instagram post (bonus points if you snap them in front of a beautiful tropical view). And don’t forget to wash them down with one of our favorite tiki and tropical cocktails. From rum-laced banana fritters to a Filipino fruit salad, finish up a great meal with a few of our favorite desserts that literally grow on trees.

Pineapple Tea Cookies

These sandwich cookies, adapted from chef Frederico Ribeiro of New York’s Te Company, are an homage to the classic Taiwanese pineapple cake. Here a super-buttery vanilla bean shortbread gets a nutty dose of hazelnut flour, and sweet pineapple-rosemary jam gets balanced by the spicy, fermented, and grassy flavor of Japanese yuzu kosho paste. Get the recipe for Pineapple Tea Cookies » Rice Cakes Stuffed with Coconut and Brown Sugar (Yi Bua)

Four-Hour Pineapple

Slow-cooking pineapple whole on the grill concentrates and enriches its flavors while keeping the fruit tasting bright. “The pineapple must be very ripe,” Mallmann says. “If not, it’s useless. The slower you do it, the better.” Get the recipe for Four-Hour Pineapple »

Colameco’s Pineapple Upside Down Cake

This cake is brought to the next level with a caramel topping. Get the recipe for Colameco’s Pineapple Upside Down Cake »

Coconut “Macaroonies”

With their powerful coconut flavor, chewy texture, and crisp edges, these gluten- and dairy-free all-coconut bar cookies (made with coconut extract, oil, and flour) are the ultimate macaron. Get the recipe for Coconut “Macaroonies” »

Banana Fritters with Cinnamon-Sugar and Rum

Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter. Get the recipe for Banana Fritters with Cinnamon-Sugar and Rum »

Paw Paw Ice Cream

This custardy ice cream gets its tropical flavor from paw paws, a musky-sweet fruit native to the American Midwest that tastes somewhere between a banana and a mango, with a plush, creamy texture. Get the recipe for Paw Paw Ice Cream »

Yogurt Bundt Cake with Passion Fruit Sauce

This passion-fruit-drizzled cake gets its tangy moist crumb from yogurt. Get the recipe for Yogurt Bundt Cake with Passion Fruit Sauce »

Thai Black Sticky Rice Pudding with Coconut Cream

Thomas Keller’s Coconut Cake

Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller. Get the recipe for Thomas Keller’s Coconut Cake »

Chocolate Coconut Balls

This great recipe from Philadelphia’s Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa. Get the recipe for Chocolate Coconut Balls » Anna Watson Carl relies on sweetened condensed milk to add richness to this frozen dessert flavored with coconut milk, lime zest, and toasty pistachios. Simply macerated peaches provide a fresh, fruity counterpart.

Pineapple and Pine Nut Torte

At Portland, Oregon’s Måurice restaurant, pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, and garnishes the torte with honeyed pineapple slices and candied pine nuts.

Mango Bread

A simple and satisfying loaf cake, mango bread combines fresh and pureed mango with walnuts and shredded coconut for a treat that can be enjoyed any time of day. Get the recipe for Mango Bread »

Chile-Lime Macaroons

These lightly spicy coconut cookies are somewhere between a classic American macaroon and a Mexican street snack. Get the recipe for Chile-Lime Macaroons »

Coconut Lime Custard Pie

Coconut Lime Custard Pie

Phillippine Fruit Salad

“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of Pig & Khao. Get the recipe for Phillippine Fruit Salad »

Top Pot Triple Coconut Donuts

Coconut milk gives these donuts from Seattle’s Top Pot donut shop a super-moist interior and a gratifying crust. Get the recipe for Top Pot Triple Coconut Donuts »


100g crunchy peanut butter
75g sunflower or other vegetable oil
200g muscovado or dark brown sugar
2 tsp ground ginger
60g milk
2 eggs
280g whole carrots
100g crystallised ginger, chopped
225g sultanas or chopped dried tropical fruit
100g plain flour
100g spelt or wholemeal flour
1 tsp bicarbonate of soda

For the spiced banana icing

100g unsalted butter, softened
½ tsp ground turmeric
½ tsp ground allspice
50g peeled banana, mashed
50g cream cheese
20g tahini, stirred well before measuring
125g icing sugar

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Queen Mothers Cake

This flourless chocolate cake is rich, moist, and surprisingly light. It’s wonderful served simply frosted, or it may be decorated with Chocolate Cigarettes–and/or served with whipped cream and berries on the side. See the recipe for Queen Mothers Cake » See the Recipe Christopher Hirsheimer

Very Moist Chocolate Layer Cake

Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert. Get the recipe for Very Moist Chocolate Layer Cake » See the Recipe Chris Granger Ono Coconut Cake with Coconut Frosting
The Tabasco Community Cookbook Awards, featured in the 2002 edition of our SAVEUR 100, celebrates people who produce cookbooks that benefit local communities and charities. This recipe is an adaptation of one from Tabasco Award winner The Tastes and Tales of Moiliili, a 1997 collection of recipes and stories from Honolulu’s Moiliili Community Center. See this Recipe Rick Lew

Lady Baltimore Cake

A traditional Southern confection, this regal dessert gained popularity through writer Owen Wister’s 1906 romance novel, Lady Baltimore. Three dreamy white layers of cake are infused with rose water and slathered with an Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel. Smith Island Cake
This version of the Smith Island cake comes from island resident Mary Ada Marshall. Each layer contains a sprinkling of powdered peanut butter cups, and the top is garnished with chunks of the same. See this Recipe André Baranowski

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According to legend red velvet cake was invented in the 1950s at Oscar’s in New York’s Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary (whose recipe we adapted) claims red velvet cake originated during the Civil War, and that southern ladies made it “to keep their husbands home.” See this Recipe André Baranowski

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This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California, and is considered an all-time favorite among the firemen. Get the recipe for Pineapple Upside-Down Cake »

Hummingbird Cake

Honoring the legacy of the Southern cook Edna Lewis, this luscious, fruit-and-nut-studded layer cake is served in Atlanta’s Watershed restaurant. We included the recipe online to accompany Christiane Lauterbach’s feature about the restaurant, which ran in our April 2009 issue. Heaven and Hell Cake
Dallas chef Stephan Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See this Recipe André Baranowski

Grapefruit Cake

This citrus-spiked sheet cake is a Texas potluck favorite. **See the Recipe for Grapefruit Cake »**

German Chocolate Cake

This decadent triple-layer dessert takes its name from German’s Sweet Chocolate, a product that’s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Get the recipe for German Chocolate Cake »

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“I’m seven years old, and the yeasty smell of baking rolls hangs heavy in the air at my great-aunts Minnie and Selma’s apartment.” Read Beth Kracklauer’s essay, “Good Things to Come”

Yellow Cake with Fudge Icing

The key to making this cake’s rich icing is to stir it vigorously once it has cooled to the proper temperature.

Orange-Scented Olive Oil Cake

A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.

Classic Carrot Cake

This version of the cake is a potluck and bake sale favorite the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

Spiced Carrot Layer Cake

Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake. Get the recipe for Spiced Carrot Layer Cake »

Orange Cake (Portokalopita)

Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture. Get the recipe for Orange Cake (Portokalopita) » **

Strawberry Cake

Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert this delicious version comes from Bertha’s Kitchen.

Pineapple Sponge Cake

This pineapple sponge cake, developed by chef Judy Haubert as a Mother’s Day gift for her mom, swaps coconut flour for the standard all-purpose. It makes for a moister crumb—as well as emphasizing pineapple’s tropical flavor—and has the added bonus of making the cake naturally gluten-free.

Black Forest Cake

This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Get the recipe for Black Forest Cake »

Gluten Free Chocolate Cake

You won’t miss the flour in this rich chocolate cake, developed for us by gluten free chef Judy Haubert.

Caramel Cake

Buttery layer cake draped in caramel fudge, with its over-the-top grandeur and unapologetic sweetness, is a Southern classic.

Coconut Cake

Fresh coconut and its sweet water are the keys to this cake, passed down from pastry chef Ben Mims’ grandmother, Jane Newson.

Lemon Layer Cake

Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that get drizzled over the cakes, and in a thick lemon curd frosting.

Red Velvet Cake

Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.

Walnut Spice Cake

Alternating layers of white and brown spiced cake are delicious sandwiched with a rich, chocolate fudge icing.

Smoked Coconut Cheesecake

This coconut cheesecake with a thick whipped cream topping looks typical enough, but it’s perfumed with musky, flowery aromas and flavored with notes of caramel and smoke. Get the recipe for Smoked Coconut Cheesecake »

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