Pineapple Pound Cake Recipe
Pineapple Pound Cake Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup sour cream
- Optional: 1/2 cup chopped nuts (such as pecans or walnuts)
Regarding the Glaze:
~One cup of sugar powder
~two to three tablespoons of pineapple juice
~Half a teaspoon of extract from vanilla
Guidelines:
1.Set the oven temperature to 350°F, or 175°C. Coat a 10-inch bundt pan with butter and flour.
2. Beat the butter and sugar in a sizable mixing basin until the mixture is light and fluffy.
3. Beat thoroughly after each addition of eggs, one at a time. Add the vanilla extract and stir.
4.Sift the flour, baking soda, baking powder, and salt in a separate bowl.
5. Alternate between adding the sour cream and crushed pineapple as you gradually incorporate the dry ingredients into the creamed mixture. Blend until thoroughly blended. Fold the nuts into the batter if using them.
After the bundt pan is ready, pour the batter into it and spread it evenly.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
Permit the cake to cool.
7.Leave the cake in the pan to cool for approximately ten minutes, and then turn it over onto a wire rack to finish cooling.
8. Make the glaze while the cake cools. Mix the powdered sugar, pineapple juice, and vanilla essence in a small bowl until well combined. If necessary, adjust the consistency by adding additional pineapple juice.
9. After the cake has cooled fully, cover it with the glaze.
