Sunday, April 14, 2013

Pineapple Pound Cake ... Kitchen Blunder



Pineapple on sale! Yum! This was a fun cake to make, and everyone gobbled it up within minutes of being out of the oven. It was however still, a kitchen fail. I was so disappointed!

1st mistake: using sour cream instead of milk
2nd mistake: taking the cake out of the pan before cooling, it fell apart :-(

3 cups all-purpose flour
1 cup room temperature butter
6 large eggs
1 1/2 cups sugar
1 ts baking powder
1 ts salt
1 cup sour cream or milk (sour cream leaves a tangy taste that I didn't like but the kids and hubby loved it)
1 tbs vanilla
1 cup (give or take) crushed pineapple in juice, canned or fresh

Cream sugar and butter together on med high speed.



Add the vanilla.


Add eggs, one at at time, blending well after each addition.


Scrape down the batter.



In a seperate bowl stir together the flour, salt and baking powder.
Mix into the batter alternating with the liquids. First 1 cup flour.




Then sour cream.



Another cup flour.



Now the pineapple with the juice to batter and blend. Then the last cup of flour of which I didn't photograph, I know... all will end! ;-)




Pour the batter into a well greased and floured (or sprayed ;-)  tube pan.


Don't mind the two year old!


Place in a preheated 325 oven. Bake for 1 hr 15 minutes to an 1 in 1/2  or until done.
Leave in the pan a good half an hour to 45 minutes, then flip out onto a rack to completely cool.
Dust with powdered sugar or glaze and enjoy with a cup of tea or coffee.







Happy Baking! (no blunders for you hopefully)

2 comments:

  1. You're back at blogging!!! So glad!

    ReplyDelete
  2. Thanks, glad to be back. I've really missed it!

    ReplyDelete

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