Mexican Vanilla Pineapple Pound Cake

Name: Mexican Vanilla Pineapple Pound Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons baking powder; 59 milliliters brown sugar; 237 milliliters confectioners sugar; 3 larges eggs; 177 milliliters granulated sugar; 1 teaspoon fresh lemon juice; 2 Tbsps milk; 79 milliliters undrained crushed pineapple; 1 Tbsp pineapple juice; 1 teaspoons salt; 1 Tbsp melted unsalted butter; 0 teaspoons Mexican vanilla extract

The recipe Mexican Vanilla Pineapple Pound Cake could satisfy your Mexican craving in about 45 minutes. This recipe makes 8 servings with 201 calories, 2g of protein, and 3g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up mexican vanillan extract, brown sugar, lemon juice, and a few other things to make it today. A couple people really liked this dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Don’t preheat the oven yet, because this cake starts in a cold oven. Spray an 8×4 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.

Ingredients you will need

Baking Powder

Baking Spray

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Loaf Pan

Oven

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.

Ingredients you will need

Pineapple

Vanilla

All Purpose Flour

Egg

Milk

Equipment you will use

Baking Spatula

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.

Equipment you will use

Toothpicks

Oven

Frying Pan

Let cool for 10 minutes in the pan. Turn from pan and set upright on a baking rack to cool.Make the icing.

Ingredients you will need

Icing

Equipment you will use

Frying Pan

Mix together the butter and sugar.

Ingredients you will need

Butter

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.

Ingredients you will need

Pineapple Juice

Lemon Juice

Vanilla

Spread

Icing

Equipment

Ingredients

Servings:

1teaspoons

baking powder 59milliliters

brown sugar 237milliliters

confectioners' sugar 3larges

eggs 177milliliters

granulated sugar 1teaspoon

fresh lemon juice 2Tbsps

milk 79milliliters

undrained crushed pineapple 1Tbsp

pineapple juice 1teaspoons

salt 1Tbsp

melted unsalted butter 0teaspoons

Mexican vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.