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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 coconuteither/or the batter or topping that you'd have a nice tropical 'pina colada' flavor. Enjoy!



Ingredients:


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



Glaze:


1 cup crushed pineapple, drained


1/4 cup butter, softened


1 1/2 cups confectioners' sugar






Preparation:


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: [Link Removed]Images © Diana Rattray

Visit That Girl Can Cook at: [Link Removed]


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