Description
This moist and flavorful Strawberry Pineapple Pound Cake combines the tropical sweetness of crushed pineapple and fresh strawberries with a classic buttery pound cake base. Perfect for dessert or afternoon tea, this cake is generously flavored with vanilla and a hint of almond extract and finished with a light dusting of powdered sugar.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup crushed pineapple, drained
- 1 cup diced fresh strawberries
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step is crucial for incorporating air into the batter to ensure a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully integrate them and help maintain the light texture of the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Dry and Wet Mixes: Gradually add the dry ingredients into the butter mixture, mixing just until everything is combined. Avoid overmixing to keep the cake tender.
- Add Fruits and Flavorings: Gently fold in the drained crushed pineapple, diced fresh strawberries, vanilla extract, and almond extract if using. This step ensures the fruit is evenly distributed without breaking it down too much.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, signaling the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely, preventing sogginess and allowing the cake to set.
- Optional Dusting: Once cooled, dust the top of the cake with powdered sugar before serving for a decorative, sweet finish.
Notes
- Make sure the crushed pineapple is well drained to prevent the batter from becoming too wet.
- Fresh strawberries add the best flavor and texture, but frozen can be used if thawed and drained first.
- For a more pronounced almond flavor, increase almond extract slightly, but be cautious as it can overpower the cake.
- This cake can be stored at room temperature for 2 days or refrigerated for up to 5 days. It also freezes well.
- Use room temperature ingredients for the best mixing and texture results.
