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

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!