Directions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will ensure that your cake comes out smoothly after baking, maintaining its tremendous texture without sticking.
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In a large bowl, cream together the butter and sugar until light and fluffy. This process usually takes about 3-5 minutes, and it’s vital to incorporate air into the mixture for a light pound cake.
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Beat in the eggs one at a time, mixing well after each addition. This step is important since it helps bind the ingredients and establishes a tremendous structure for your cake.
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In a separate bowl, whisk together the flour, baking powder, and salt. Combining these dry ingredients before adding them to the wet mixture ensures even distribution throughout the cake.
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Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple and vanilla extract. Start with the flour mixture, add some pineapple, and continue alternating until everything is well combined. This method keeps the batter smooth and helps it maintain its moisture.
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Pour the batter into the prepared loaf pan, making sure it is evenly distributed. A spatula can be handy here to smooth out the top if desired.
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Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. This is a crucial step; make sure to keep an eye on the cake as baking times may vary slightly depending on your oven.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This resting time allows for a tremendous flavor development, letting the sweet notes of pineapple shine.
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