Pineapple Pound Cake

Pineapple Pound Cake Recipe with Fresh Pineapple and Confectioner's Sugar

Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 12

Introduction

Pineapple Pound Cake is a delicious and moist dessert that is perfect for any occasion. The combination of sweet pineapple and rich pound cake creates a flavorful treat that is sure to please your taste buds.

History

Pineapple Pound Cake has been a popular dessert for many years, with its origins dating back to the early 20th century. The recipe has been passed down through generations, with each family adding their own unique twist to the classic dish.

Ingredients

0.5 cup of shortening
1 cup of butter
2.5 cups of sugar
6 large eggs
3 cups of sifted all-purpose flour
1 tsp of baking powder
0.25 cup of milk
1 tsp of vanilla
0.75 cup of crushed pineapple and juice

Glaze

0.5 cup of butter
1 cup of crushed pineapple, drained
1.5 cups of confectioner's sugar

How to prepare

Cream the shortening, butter, and sugar.
Add the eggs, one at a time, and beat after each addition.
Sift the flour and baking powder.
Add the creamed mixture, 1 heaping tablespoon at a time, alternating with the milk.
Add the vanilla and stir in the crushed pineapple with its juice, blending well.
Pour the batter into a well-greased 10" tube pan.
Place the pan in a cold oven.
Set the temperature at 325°F (163°C).
Bake for 1.5 hours or until the cake springs back when lightly touched.
Mix the glaze ingredients together and pour over the cake while it is still hot.
Allow the cake to cool before serving.

Variations

Add chopped nuts or coconut to the batter for added texture and flavor.
Substitute crushed pineapple with other fruits such as peaches or mango for a different twist.
Drizzle the cake with a rum glaze for a boozy kick.

Cooking Tips & Tricks

Make sure to cream the shortening, butter, and sugar thoroughly to ensure a light and fluffy texture.

- Be sure to add the eggs one at a time and beat well after each addition to incorporate air into the batter.

- Sift the flour and baking powder together to ensure a smooth and even texture in the cake.

- Pour the batter into a well-greased pan to prevent sticking and ensure easy removal.

- Allow the cake to cool completely before adding the glaze to prevent it from melting and becoming too runny.

Serving Suggestions

Pineapple Pound Cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Creaming method: Creaming the butter and sugar together creates a light and fluffy texture in the cake.

- Folding method: Gently fold in the dry ingredients to prevent overmixing and ensure a tender crumb.

Ingredient Substitutions

Shortening can be substituted with an equal amount of butter.

- Milk can be substituted with buttermilk for a tangy flavor.

Make Ahead Tips

Pineapple Pound Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Pineapple Pound Cake on a decorative cake stand and garnish with fresh pineapple slices and mint leaves for a beautiful presentation.

Pairing Recommendations

Pair Pineapple Pound Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover Pineapple Pound Cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave for a few seconds or warm in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Pineapple Pound Cake contains approximately 350 calories.

Carbohydrates

Each serving of Pineapple Pound Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pineapple Pound Cake contains approximately 20 grams of fats.

Proteins

Each serving of Pineapple Pound Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Pineapple Pound Cake is a good source of Vitamin C and manganese.

Alergens

Pineapple Pound Cake contains dairy (butter) and eggs.

Summary

Pineapple Pound Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Pineapple Pound Cake is a classic dessert that is perfect for any occasion. With its moist and flavorful texture, this cake is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I was visiting my dear friend Margaret who had just returned from a trip to Hawaii. She brought back with her the most delicious pineapple pound cake I had ever tasted. The cake was moist, flavorful, and bursting with the sweet tanginess of pineapple. I couldn't resist asking her for the recipe.

Margaret smiled warmly and said, "Oh dear, this recipe has been passed down in my family for generations. I would be happy to share it with you." She handed me a yellowed piece of paper with faded writing on it. As I read through the ingredients and instructions, I knew that this was a special recipe that I had to learn how to make.

I watched Margaret as she effortlessly whipped up the cake batter, adding in the crushed pineapple and its juice. The smell of the pineapple filled the kitchen, and I could hardly wait to taste the final product. As the cake baked in the oven, Margaret and I sat at the kitchen table, sipping on iced tea and catching up on old times.

When the timer finally went off, Margaret carefully removed the cake from the oven. It was a beautiful golden brown, with a sugary glaze that glistened in the light. She sliced a piece for each of us, and as I took my first bite, I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made this pineapple pound cake countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. Each time I make it, I am transported back to that summer day in Margaret's kitchen, where I first learned how to make this delectable treat.

The key to making the perfect pineapple pound cake, I have found, is using fresh, ripe pineapple. I always make sure to crush the pineapple myself, rather than using canned, as the flavor is much more vibrant and intense. I also like to add a splash of rum to the batter, which gives the cake a delightful boozy undertone.

As I write this, I can almost smell the sweet aroma of the cake baking in the oven. The memories of learning this recipe from Margaret flood back to me, and I am filled with gratitude for her generosity in sharing it with me. I am reminded once again of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

I hope that one day, my own grandchildren will learn how to make this pineapple pound cake from me, and that they will pass it down to future generations. For now, I will continue to bake this cake with love and care, knowing that each slice carries with it a piece of my own history and the cherished memories of a dear friend.