Two Step Pineapple Pound Cake

Two Step Pineapple Pound Cake

prep 15 minscook 90 minstotal 1 hour, 45 mins
author paula

yield 14 slices

Two Step Pineapple Pound Cake is a moist cake that is made in two simple steps. A taste of the tropics, this cake if filled with pineapple and even glazed with a pineapple sauce.

Ingredients
For the cake

• 4 cup all-purpose flour, sifted and measured correctly
• 3 cups granulated sugar
• 1 and 3/4 cup *salted butter at room temperature
• 1/2 cup buttermilk
• 6 large eggs
• 2 teaspoon vanilla
• *20-ounce can crushed pineapple, drained (1/2 cup pineapple juice and 1 cup crushed pineapple will be used in the cake. The remaining will be used in the glaze.)
• For the glaze

*remaining pineapple and juice from 20 ounce can
1 cup granulated sugar
1 tablespoon butter
*If you use unsalted butter, you may want to add 1/4 teaspoon salt to the cake

**This cake if leavened with eggs only. Baking powder or baking soda is not needed to make the cake rise. Beating the eggs correctly, until they are pale yellow will make the cake rise.

Instructions

Pre-heat oven to 325 degrees F. (Be sure your oven is cooking at the correct temperature. Read How to Calibrate Your Oven here.)
Spray a 10 inch, 16 cup tube pan with non-stick spray.
In the order listed add flour, sugar, butter, buttermilk, eggs, 1/2 cup pineapple juice, and vanilla to 4-quart bowl of an electric mixer.
Beat at low 1 minute. Scrape sides.
Mix another 2 minutes at medium speed.
Fold in pineapple.
Pour into tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
For the glaze

In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.
Boil for 2 minutes then simmer for 2 to 3 minutes.
Remove from heat and stir in 1 tablespoon butter.
Pour hot glaze over cake.


source : http://kaseytrenum.com

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