Canned fruits were spoilt for choice during the Chinese New Year and in order not to miss out on the attractive bargains, I bought some home as gifts or for dessert. Chanced upon a recipe for Pineapple Bundt Cake calling for undrained crushed canned pineapple and I was game for an experiment! Although the texture was a bit dense, it wasn't a disappointment as the cake was moist, soft and full of pineapple flavour.
Ingredients
- 8 oz butter
- 7 oz caster sugar
- 2 eggs
- 2 egg whites
- 2 tsp lemon juice
- 11 oz plain flour
- 1 tsp baking powder
- 14 oz crushed pineapple with juice (I blended them)
- A pinch of salt
Method
- Blend the pineapple with juice, set aside.
- Sift the flour with baking powder and salt, set aside.
- Cream the butter with sugar till light, soft and creamy.
- Add in the egg yolks one at a time, mix well, followed by the egg whites. Mix till well incorporated.
- Fold in the sifted flour and mix well, scrapping from the bottom and sides of the mixing bowl.
- Mix in the crushed pineapple.
- Pour the batter into a well greased and flour dusted 10 cup Bundt pan.
- Bake in a preheated oven @ 180 deg.C for 55 to 60 mins. Test with a skewer till it comes out clean.
- Let cake cool for about 15 mins., before inverting it onto a wire rack to cool completely.
- Drizzle the glaze over the cake.
Nevertheless I bet a slice of this would taste much more good with a cup of coffee to go with it, right?
ReplyDeleteYou're absolutely right, Mel .... think our local 'kopi O' will be good as well.
DeleteFull of pineapples in that cake, good fibres:D I like pineapples, don't mind having that for tea!
ReplyDeleteDon't mind sharing it with you, Jeannie!
DeleteHi Cheah, you are so good in baking bundt cakes and I haven't started with any. Must go get a bundt pan and really like your other bundt pans.
ReplyDeleteThank you Kimmy, I have a tendency to buy Bundt pans if they're pretty and reasonably priced.
DeleteI love pineapple and this cake looks moist and delicious! The frosting is very pretty too!
ReplyDeleteThank you, Ann. Your banana bundt cake was very well baked too!
DeleteWow lovely cake... Frst time here... Lov ur collections.. Hapi to follow u.. Glad if u do d same
ReplyDeletehttp://subhieskitchen.blogspot.co.uk/
Thank you for visiting, will hop over to your blog in a jiffy!
DeleteI would love to try this cake out. They look so soft and moist.
ReplyDeleteYes, give it a try, think you'll love it!
DeleteSo pretty. I love how easy this recipe looks.
ReplyDeleteYes, the ingredients are that many and method is not complicated. Thanks for dropping by.
DeleteBaking with pineapples is always wonderful. Your bundt is moist and lovely. Thank you for being a part of our #BundtaMonth group:)
ReplyDeleteYou're most welcome and I'm happy to join your group whenever I can.
DeleteThis is so beautiful! The bundt looks super moist!
ReplyDeleteThank you, Angie!
DeleteCheah, that's a very beautiful cake! The glaze makes it so pretty and elegant. I guess some cakes are meant to be dense but as long as it is moist and soft and flavourful, I love it!
ReplyDeleteThank you. I guess most Bundt cakes are dense but moist.
Deleteyou have glazed the cake beautifully!
ReplyDeleteYour glaze dripping down the cake is just gorgeous! What a beautiful pineapple Bundt!
ReplyDeleteLovely bundt! Looks so moist and delicious! I find it odd that our country produces canned pineapples but can never find crushed canned pineapple locally!
ReplyDeleteslurp! i can see it's real moist! :)
ReplyDeleteA lovely and pretty bundt cake tho I dont ever remember seeing canned crushed pineapples...
ReplyDeleteDoesn't all that pineapple liquid make it too wet to rise?
ReplyDeleteNo, it was all well incorporated into the batter and also makes the cake moist.
DeleteI make sweet breads and cakes all the time for church. I would let you know that I whip my egg whites till peak and fold in cake at last make it lest dense. Linda Whitledge, on facebook
ReplyDelete