Pineapple Pound Cake Recipe

• 2 cup powdered sugar sifted
• 3-4 Tablespoons pineapple juice (reserved from can). If adjust amount as needed for desired consistency
• pinch of salt
• 1 teaspoon vanilla extract (4g)

Instructions:

• Prepare a bundt pan by greasing and flouring it, then preheat the oven to 325 degreesF.
• When you are ready to drain the pineapple, place a strainer or sifter over a dish and pour the crushed pineapple from the can into the strainer or sifter.
• Put the crushed pineapple in the sieve and use a fork to give it a light squeeze. The juice will fall into the bowl that is underneath the strainer. Make sure to set aside the pineapple and the juice separately. Put aside for later.
• You should combine the all-purpose flour, baking powder, and salt in a separate dish using a whisk, and then set that bowl away for later use.

• The butter should be mixed on medium speed until it is completely smooth (if you have a stand mixer, you can use the paddle attachment).
• Add the sugar in increments while continuing to mix at a medium speed for three to five minutes, or until the mixture becomes fluffy and light.
• Add the eggs one at a time, mixing after each one to ensure that they are completely incorporated.
• The sour cream, 1 ½ cups of crushed pineapple that has been thoroughly drained, and vanilla essence should be mixed together in a small bowl or measuring cup.
• Alternately adding the flour combination and the sour cream mixture to the butter, sugar, and egg mixture while the mixer is set to a low speed is the appropriate way to proceed.

• With the dry components, start and finish the process. The flour mixture is added three times, and the sour cream mixture is added twice through the process. Just until everything is incorporated, mix.
• Bake at a temperature of 325 degrees for 65–70 minutes. Check on the cake as it gets closer to the hour mark, and if necessary, add more time to complete the baking process.
• When a toothpick or skewer that has been placed into the dish comes out clean or with only a few moist crumbs attached, the dish is fully prepared.
• The batter called for in this recipe yields roughly 8-8.5 cups.

FOR THE PINEAPPLE SIMPLE SYRUP GLAZE

• Combine the pineapple juice and the white or granulated sugar by stirring them together. For one minute, microwave the food. Because the sugar needs to be dissolved, the mixture needs to be hot enough. If, after stirring the heated mixture, you notice that sugar crystals have formed on the spoon, you should continue to microwave it for a few more seconds. (In the event that you choose, you can heat the combination and dissolve it on the hob before proceeding.
• The icing should be applied to the top and sides of the cake using a pastry brush (we use a silicone pastry brush). There will be some that is left over. In case you require it, you can use a few teaspoons for the white glaze that is provided below.

FOR THE SIMPLE WHITE GLAZE

• A small bowl should be used to combine confectioners sugar, pineapple juice, and a bit of salt. Stir the mixture until it is completely smooth.
• Drizzle over the pineapple-glazed pound cake that has been allowed to cool. My own was spooned into a piping bag, and the tip was clipped off so that I could have better control over it. You may need to add a little bit more powdered sugar if the glaze is too thin.
• Add a little bit more juice or a touch of milk if it is too thick for your liking.
  You can store this cake in an airtight jar at room temperature for as long as you like.