Pineapple Sage Pound Cake Recipes

PINEAPPLE POUND CAKE

Steps:

• Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
• In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
• Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
• To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.

PINEAPPLE POUND CAKE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13x9-in. baking dish., Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake in the center comes out clean. Immediately invert onto a serving platter. Cool.

PINEAPPLE SAGE POUND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour four miniature loaf pans*.
• Cream the butter and sugar until very light and fluffy.
• Beat in the honey.
• Add the eggs one at a time, making sure to beat for one minute after each addition.
• Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
• Stir the dry ingredients together and add to the butter mixture.
• Fold these together gently, until just blended.
• Pour into loaf pans.
• Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
• Cool on a rack for 10 minutes, then turn out of pans and continue to cool.
• *Iused a regular size loaf pan just bake a little longer till brown and cake tester come out clean.

GLAZED PINEAPPLE POUND CAKE

Steps:

• For the Cake:.
• Grease and flour a 10-inch tube pan.
• Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
• Add eggs, one at a time, beating well after each addition.
• Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
• Stir in the pineapple.
• Pour batter into the prepared pan.
• Place in a cold oven.
• Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
• While cake is baking prepare the Pineapple Glaze.
• Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
• Drizzle with the Pineapple Glaze.
• To Make The Glaze:.
• Mix the butter and powdered sugar until smooth.
• Stir in the Pineapple.