Pineapple Pound Cake for #BundtBakers

Pineapple Pound Cake for #BundtBakers could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 5g of protein, 17g of fat, and a total of 327 calories. This recipe serves 12. For 46 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 810 people have tried and liked this recipe. It works well as a cheap dessert. It is brought to you by Magnolia Days. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of granulated sugar, unsalted butter, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Similar recipes are Peach Brandy Pound Cake for #BundtBakers, Sweet Potato Pound Cake for #BundtBakers, and Bourbon Walnut Pound Cake for #BundtBakers.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease and flour 2 small bundt pans (3 cup capacity each) or 4 mini loaf pans (1 1/2 cup capacity each).Beat butter, sugar, and lemon zest in a large bowl until light and fluffy. Add honey and beat to combine.Add eggs, one at a time, beating well after each addition.Add vanilla and pineapple and stir or beat to combine.Whisk together flour, baking powder, salt, and cardamom in a separate bowl. Add to wet ingredients and stir or beat until just combined.Spoon batter into prepared pans. Bake for 35 to 40 minutes for small bundt pans, 25 to 30 minutes for mini loaf pans, or until a toothpick or cake tester inserted in the center comes out clean.Cool cakes in the pans for 10 minutes. Remove cakes from pans and cool completely on a wire rack. Dust cakes with confectioners sugar prior to serving.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease and flour 2 small bundt pans (3 cup capacity each) or 4 mini loaf pans (1 1/2 cup capacity each).Beat butter, sugar, and lemon zest in a large bowl until light and fluffy.

2. Add honey and beat to combine.

3. Add eggs, one at a time, beating well after each addition.

4. Add vanilla and pineapple and stir or beat to combine.

5. Whisk together flour, baking powder, salt, and cardamom in a separate bowl.

6. Add to wet ingredients and stir or beat until just combined.Spoon batter into prepared pans.

7. Bake for 35 to 40 minutes for small bundt pans, 25 to 30 minutes for mini loaf pans, or until a toothpick or cake tester inserted in the center comes out clean.Cool cakes in the pans for 10 minutes.

8. Remove cakes from pans and cool completely on a wire rack. Dust cakes with confectioners sugar prior to serving.

Nutrition Information:

covered percent of daily need