Pineaple and Nuts Pound Cake - Historias del Ciervo by Julian Angel
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Pineaple and nuts pound cake

Pineaple and Nuts Pound Cake

A classic pound cake with a delicious and tropical twist. Perfecto to enjoy with a cup of tea or a glass of milk.

Pineapple and Nuts Pound Cake

  • 150 g Unsalted Butter
  • 130 g Sugar
  • 3 Eggs
  • 1 tsp Vanilla bean paste
  • 150 g All purpose flour
  • 1/2 tsp Salt
  • 1 tsp baking powder
  • 30 g Milk
  • 50 g Crushed nuts
  • 100 g Pineapple in cubes. You can choose fresh or canned.

  1. Preheat oven to 350°F / 175°C. Butter and flour a loaf pan; set aside.
  2. Sift flour, baking powder and salt. Set aside.
  3. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
  4. Add eggs and continue beating ( one at the time). After the mixture is combined add the vanilla bean paste, beat to combine.
  5. Add half of the flour mix, then the milk and then the remaining flour.
  6. Beat on low speed just to integrate the flour and the mix is smooth. No more than 1 minute.
  7.  Spread one layer of cake batter in the loaf pan and then some cubes of pineapple and then a layer of nuts. Repeat the proccess once more and finish with cake batter and nuts on the top. Take it to the oven for about 40 minutes or until a toothpick inserted comes out clean.
  8. Let cool on rack for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn the cake back up, so the tops are up and cool.

Lime Glaze

  • 50 g Powdered sugar
  • 2 tbsp Lime Juice

  1. Place the sugar in a medium bowl and slowly stir in the lime juice, a little at a time, to make a smooth and pourable glaze.

To assemble and decorate the cake

  1. Add some of the glaze on the top of the pound cake.
  2. Pour some nuts, rose edible petals and edible flowers to decorate.
  3. Enjoy.

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