Strawberry Pineapple Pound Cake
Strawberry Pineapple Pound Cake Recipe
Servings: 8-10 people
Preparation Time: 25 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Intensity: Moderate
Description: Indulge in the tropical flavors of strawberry and pineapple in this moist and delicious pound cake. Perfect for spring and summer gatherings, this cake is sure to be a hit with its sweet and tangy flavors.
Ingredients:
For the cake:
- 1 1/2 cups (190g) unsalted butter, softened
- 1 3/4 cups (210g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (285g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (120g) diced fresh strawberries
- 1 cup (120g) diced fresh pineapple
- 1/4 cup (60g) pineapple juice
For the glaze:
- 1 cup (200g) powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon strawberry puree or jam
Instructions:
- Preheat and Prepare: Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Cream the Butter and Sugar: Beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the Fruits: Gently fold in the diced strawberries and pineapple.
- Add Pineapple Juice: Mix in the pineapple juice.
- Pour into the Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Glaze: Whisk together the powdered sugar, pineapple juice, and strawberry puree or jam until smooth. Drizzle the glaze over the cooled cake.
Tips and Variations:
- Use fresh strawberries and pineapple for the best flavor and texture.
- If using frozen strawberries or pineapple, thaw and pat dry before using.
- Add chopped pecans or macadamia nuts for added texture and flavor.
- Substitute the pineapple juice with orange or lemon juice for a different twist.
- Top the cake with whipped cream or vanilla ice cream for an extra-special treat.
Nutrition Information (per serving):
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g
Macro Breakdown:
- Carbohydrates: 55%
- Protein: 10%
- Fat: 35%
Vitamins and Minerals:
- Vitamin A: 10%
- Vitamin C: 40%
- Calcium: 6%
- Iron: 8%
Allergen Information:
- Contains: Eggs, Milk, Wheat
- May contain: Nuts
Storage and Serving:
- Store the cake at room temperature for up to 3 days or wrap and freeze for up to 2 months.
- Serve the cake sliced, topped with whipped cream or vanilla ice cream if desired.
This Strawberry Pineapple Pound Cake is a delicious and moist dessert perfect for any occasion. The combination of sweet strawberries and tangy pineapple creates a tropical flavor profile that’s sure to delight. Enjoy!
