Fruit Pound Cake with Strawberries and Pineapple (Print version)
Buttery pound cake packed with fresh strawberries and crushed pineapple, finished with a bright pineapple glaze.
# Ingredients:
For the cake
01 -
1 cup (225 g) unsalted butter, softened
02 -
1½ cups (300 g) granulated sugar
03 -
4 large eggs, room temperature
04 -
1 tsp vanilla extract
05 -
1½ cups (190 g) all-purpose flour
06 -
1 tsp baking powder
07 -
½ tsp salt
08 -
½ cup (120 g) crushed pineapple, well drained
09 -
1 cup (150 g) fresh strawberries, diced
For the glaze
10 -
1 cup (120 g) powdered sugar, sifted
11 -
2-3 tbsp reserved pineapple juice or milk
# Instructions:
01 -
Beat the softened butter and granulated sugar together for 2 to 3 minutes until pale and fluffy.
02 -
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape the bowl as needed.
03 -
Whisk the flour, baking powder, and salt together in a separate bowl. Add to the butter mixture on low speed and mix until just combined.
04 -
Gently fold in the drained crushed pineapple and diced strawberries. Stop as soon as no streaks of flour remain to avoid breaking the berries.
05 -
Pour the batter into a greased and parchment-lined 9x5 inch loaf pan. Smooth the top. Bake at 325°F (165°C) for 60 to 70 minutes until a toothpick inserted in the center comes out mostly clean.
06 -
Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Whisk the powdered sugar with reserved pineapple juice until smooth and drizzle over the cooled cake.
# Good to know:
01 -
Best served at room temperature.
02 -
Slice with a serrated knife for clean cuts through the soft fruit.