Pineapple Coconut Christmas Jam Bundt Cake

Ingredients

• 1 cup salted butter, (softened)
• 1 cup sugar
• 4 large eggs, (room temperature)
• 1 cup Christmas Jam
• 2/3 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 8 ounces canned crushed pineapple,
• 1 cup unsweetened coconut
• 1 cup pecans, (chopped)
• 1 tablespoon confectioner's sugar, (for dusting)

Instructions

1. 1

   Preheat your oven to 350 degrees F. Grease a bundt pan with non-stick cooking spray and set aside.

2. 2

   In a large mixing bowl, beat the butter and sugar for 4-5 minutes until the mixture is light and fluffy.

3. 3

   Add the eggs one at a time, beating well between each addition.

4. 4

   Next, add the jam and buttermilk. Beat to incorporate into the butter and sugar mixture.

5. 5

   Add the flour, baking soda, cinnamon, nutmeg, and cloves. Beat to incorporate.

6. 6

   Finally, add the drained pineapple, coconut, and pecans. Fold into the batter using a rubber spatula.

7. 7

   Bake the cake for 50-55 minutes or until a toothpick inserted into the middle of the cake comes out clean.

8. 8

   Remove the cake from the oven and allow it to rest in the pan for 15 minutes before turning it out onto a cooling rack to finish cooling.

9. 9

   Before serving, dust the top of the cake with confectioner's sugar. Enjoy!