I like the idea of Mexican vanilla, but the only time I can really taste a difference is when I eat Amy’s Mexican Vanilla ice cream. Whatever she uses is the best (in my opinion), and Amy’s Mexican vanilla is what inspired this recipe. Of course, not knowing what brand Amy uses, I just ordered a bottle of fancy Mexican vanilla from Williams Sonoma. If I try really hard I can discern the subtle difference in flavor, but not really. It’s very good, but not the same as Amy’s.
This pound cake is small, easy to whip up, and kind of interesting in that it starts in a slow oven. Mine was done in about 50 minutes, but your bake time may vary depending on your oven and the type of pan you use. I used a pan that’s somewhere between 8 1/4 by 4 1/2 inches, but loaf pan sizes vary. If you use a 9×5 inch pan, the cake might be done even sooner and if you use a big, thick, stoneware pan it might take longer. Anyway, you’ll know it’s ready when the house smells like pineapple and vanilla.
Mexican Vanilla Pineapple Pound Cake
- 1 1/2 cups sifted all-purpose flour 6 oz – weight it or sift carefully
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 12 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon Mexican vanilla extract
- 1/3 cup undrained crushed pineapple
- 2 tablespoons milk
- 1 tablespoon melted unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons pineapple juice
- 1/4 teaspoon Mexican vanilla extract
- Don’t preheat the oven yet, because this cake starts in a cold oven. Spray an 8x4 inch (ish) loaf pan with flour-added baking spray.
- Thoroughly mix together the sifted flour, salt and baking powder; set aside.
- In a mixing bowl using a hand-held electric mixer, beat the butter and both types of sugar until light and creamy. Add the eggs, one at a time, beating for 30 seconds after each egg. Beat in the milk and vanilla, and then add the pineapple. Using a heavy duty rubber scraper or a big fat spoon, gradually stir in the flour mixture.
- Pour the batter into the pan and place in a cold oven. Turn heat to 325 F and bake for 50-60 minutes or until top is browned and a toothpick inserted comes out with moist crumbs. Let cool for 10 minutes in the pan. Turn from pan and set upright on a baking rack to cool.
- Make the icing. Mix together the butter and sugar. Add the lemon juice and 1 tablespoon of pineapple juice and stir until smooth. If icing is still thick, add more pineapple juice. You want it to be a little too thick to drizzle, but not quite thick enough to spread. Stir in the vanilla. Scrape the icing into a heavy duty freezer bag or just a zipper bag. Snip off the bottom corner and pipe the icing over the cake decoratively.