Wonder Cake

• Vegetarian

• Produce

  • 1 can Pineapple, with juice

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 4 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 3/4 tsp Kosher salt
  • 1 tsp Nutmeg, ground
  • 2 cups Sugar

• Oils & Vinegars

  • 1 1/2 cups Olive oil, light flavored

• Nuts & Seeds

  • 1 cup Pecans

Found on barefeetinthekitchen.com

Description

Ingredients

• 4 large eggs, separated
• 2 1/2 cups all-purpose flour (see Note for gluten-free alternative)
• 4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 cups sugar
• 1 1/2 cups light flavored olive oil
• 1 can (8-ounces) crushed pineapple with juice *
• 1 cup chopped pecans
• optional: powdered sugar for topping

Directions

• Preheat the oven to 350°F. Generously butter and flour a 12-cup bundt pan. In a large mixing bowl, beat the egg whites at medium high speed until stiff peaks form, about 2-3 minutes. Gently scrape the egg whites into another bowl and set aside.
• In the same large mixing bowl that you used, combine the egg yolks, flour, baking powder, salt, spices, sugar, oil, pineapple with juice, and pecans. Mix well with an electric mixer until combined. Gently stir in the egg whites with a spoon or spatula until well combined.
• Pour the batter into the prepared pan and bake about 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, before turning the cake out of the pan onto a plate. Cool completely and dust with powdered sugar just before serving. Enjoy!