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Mexican Vanilla
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Mexican Vanilla Pineapple Pound Cake

Perfect for topping with whipped cream and berrries
Course Dessert
Cuisine American
Keyword Pineapple
Servings 8
Author Cookie Madness

Ingredients

  • 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 softened
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (25 grams)
  • 3 large eggs, room temperature
  • 1 teaspoon Mexican vanilla extract
  • 1/3 cup undrained crushed pineapple** (See note about using fresh)
  • 2 tablespoons milk

Icing

  • 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

Instructions

  • 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.

Notes

You can also use ripe, sweet, fresh pineapple.  Just chop it very well and use a heaping 1/3 cup (about 84 grams/3 oz weight).