Summer is officially upon us. If you live in most parts of Texas that means tropical temperatures and hurricane threats without the white, sandy beaches to counterbalance. After creating the scrumptious sweet tea pound cake I shared a few posts back, I wanted to make a dessert that’s kind of southern with a touch of tropical. That’s how this pound cake was born. It doesn’t take much more effort than a traditional pound cake and the flavor is much sweeter and less overwhelming than a hot, humid Texas day. This cake would be good to carry along to a Fourth of July cookout, too…if you make it out of your house without a “sample”.
One 10-ounce can of crushed pineapple, separated from juice
1 pound buter, softened to room temperature
4 cups flour
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup milk
1/4 cup powdered sugar
Dash of sea salt
Makes about eight servings.
Preheat oven to 350 degrees.
In a large bowl, beat butter with an electric mixer until it changes to a different, slightly brighter shade of yellow.
Beat in milk, sugar, vanilla, and almond extract. Stir in pineapple, minus four tablespoons.
Beat in eggs, then flour, and salt.
Transfer batter into an angel food pan and bake for about an hour or until a skewer placed into the center comes out clean. Remove from oven and cool for about fifteen minutes in pan. Transfer to a wire rack and cool completely.
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