Young Pineapple Pound Cake

Store-bought or homemade? we decided to try a sticky cake inspired by a cake seen at our local supermarket. This pineapple pound cake is so easy to make and on any budget. We were able to combine all the ingredients in a matter of minutes, so give this one a try and enjoy it as much as we have.

Pound Cake

Serves: 6 slices
Prep time: 10 minutes
Baking time: 30 minutes

1 cup flour
1  cup sugar
1 cup butter
3 eggs, medium
2 Tbs jam (jelly)
2 tsp vanilla essence
1/2 salt or can be baked without

Preheat the oven to 190 degrees

Grease a pudding pan using butter and dust it with flour. Dusting prevents sticking and aids the cake after baking to be released easily. Place the jam in the baking dish spreading evenly covering the base of the pan, set aside.

Measuring the flour, sugar, butter, salt and eggs set aside for mixing.

In a large mixing bowl, pour in the sugar and half of the butter mix well to combine. Once fully combined add to the mix the second half of the remaining butter. At this stage, the batter must be mixed until is light and fluffy on texture.

Begin to add the eggs to the mixture. Adding one egg at a time mix to combine, at this stage, the mixture begins to get lighter and splits. Continue to add all eggs until they are fully incorporated, then sprinkle in the salt and mix.

After combining all the eggs the mixture is at its creamiest and is very light where all the sugar granules, butter and egg have fully blended well.

At this stage, add to the buttered mix the flour and mix to combine. Once fully mixed add the vanilla essence and mix fully to complete the mixing process.

Pouring into the dusted pan, pour the mixture until it is three-quarters full. By doing this it allows space for when the cake rises that it does not spill out of the pan.

Place into the preheated oven and bake for 30 minutes. Once completed, allow the cake to cool then cover the top with a plate, which is what we used, or cooking try, tip the cake onto the flat surface revealing the sticky base and serve.

Additional tip: We have used a hand and electric mixer to develop more air into the mixture yielding a soft cake.