Pineapple Pound Cake

Better late than never...I'm finally getting around to posting a new recipe. Even though the summer days are longer I find myself much busier so time is just flying past. Today, I'd like to share something that I whipped up last weekend...a  delightful Pineapple Pound Cake. We had teriyaki chicken thighs with stir fry veggies/noodle combo for dinner and while the chicken baked it was easy to throw together this cake for dessert.

I had chunk pineapple so just threw it in the blender to crush for 10 to 15 seconds...if you don't want a messy blender to deal with then I suggest purchasing pre-crushed pineapple. The hubby absolutley fell in love with this cake and when it's served with a small scoop of vanilla ice cream it is out of this world.  I would imagine that if you added a bit of coconut either/or the batter or topping that you'd have a nice tropical 'pina colada' flavor.  Enjoy!

•1/4 cup crushed pineapple with juice
•1/2 cup extra virgin olive oil
•1 cup butter, softened (2 sticks)
•2 cups granulated sugar
•6 large eggs, room temperature
•3 cups sifted all-purpose flour
•1 teaspoon baking powder
•1/4 cup nonfat milk
•1 teaspoon pure vanilla extract

1 cup crushed pineapple, drained
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar

Put 3/4 cup of undrained pineapple with its juice into a bowl and set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.

Cream shortening, butter, and sugar together in large bowl. Add room temperature eggs, one at a time, beating thoroughly after each addition.

Sift flour and baking powder together; add to creamed mixture, one spoonful at a time, alternately with milk.

Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.

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

Place in cold oven; set oven to 325° and bake for 1 1/2 hours, or until top springs back when lightly touched.

Let the cake stand for a few minutes in the pan before running a knife around the edges to loosen. Remove cake carefully and place on a cooling rack for a few minutes. Place cake on a large round plate (make sure it's plenty big so that topping doesn't spill over sides).

Topping: Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour the topping over cake while cake is still very warm. Enjoy!

Original recipe from: © Diana Rattray

1 comment: