Saturday, February 28, 2015

Pineapple Cake with Whipped Cream or Pineapple Icing

One of my favorite memories of my mother's cooking was her Pineapple Pie. She made it often and served it for special occasions.
I also have other recipes on the blog with Pineapple.
Here's just another example of an great Pineapple Cake.
I think it would be great dessert for an Easter menu.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Flour
2 TBS Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
11 TBS Butter, room temperature
3/4 C Granulated Sugar
4 Large Eggs
1 - 20oz. can of crushed Pineapple, with juice.
1 tsp Vanilla

Whipped Cream for garnish or Pineapple Icing, recipe to follow.

In a mixing bowl:
Baking Powder
Lemon Zest
Whisk well, set aside.

In a Stand Mixer with a Paddle Attachment:
Beat for 5 minutes.

Mix Well until fully incorporated.

Beat just until incorporated.

Gradually Add Flour and mix just until incorporated.

Pour Batter into the pan.
Bake 50 - 60 minutes.
A toothpick in the center should come out clean.

Remove to a rack to cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.

Serve individual slices with Whipped Cream or Ice the top of the cake only with the following Pineapple Icing.

Pineapple Icing:

8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar

In a mixing bowl and an electric hand mixer:
Cream Cheese
Beat until creamy smooth.

Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.

Ice the top of the cake only and slice to serve.

Peace in the Kitchen!

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