Better late than never...I'm finally getting around to posting a new recipe. Even though the summer days are longer I find myself much busier so time is just flying past. Today, I'd like to share something that I whipped up last weekend...a delightful Pineapple Pound Cake. We had teriyaki chicken thighs with stir fry veggies/noodle combo for dinner and while the chicken baked it was easy to throw together this cake for dessert.
I had chunk pineapple so just threw it in the blender to crush for 10 to 15 seconds...if you don't want a messy blender to deal with then I suggest purchasing pre-crushed pineapple. The hubby absolutley fell in love with this cake and when it's served with a small scoop of vanilla ice cream it is out of this world. I would imagine that if you added a bit of coconut either/or the batter or topping that you'd have a nice tropical 'pina colada' flavor. Enjoy!
Ingredients:
•1/4 cup crushed pineapple with juice
•1/2 cup extra virgin olive oil
•1 cup butter, softened (2 sticks)
•2 cups granulated sugar
•6 large eggs, room temperature
•3 cups sifted all-purpose flour •1 teaspoon baking powder
•1/4 cup nonfat milk
•1 teaspoon pure vanilla extract
Glaze:
1 cup crushed pineapple, drained
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar
Preparation:
Put 3/4 cup of undrained pineapple with its juice into a bowl and set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
Cream shortening, butter, and sugar together in large bowl. Add room temperature eggs, one at a time, beating thoroughly after each addition.
Sift flour and baking powder together; add to creamed mixture, one spoonful at a time, alternately with milk.
Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
Pour batter into a well greased and floured 10-inch tube pan.
Let the cake stand for a few minutes in the pan before running a knife around the edges to loosen. Remove cake carefully and place on a cooling rack for a few minutes. Place cake on a large round plate (make sure it's plenty big so that topping doesn't spill over sides).
Topping: Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour the topping over cake while cake is still very warm. Enjoy!
Original recipe from: http://southernfood.about.com/od/pineapplecakerecipes/r/bl30425u.htmImages © Diana Rattray
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Title: Pineapple Chicken Stir Fry
Ingredients:
1 1/2 cup pineapple
1 red bell pepper
1 orange bell pepper
OR 1 or 2 green bell peppers
1 bunch of green onions cut into 2" lengths
2 tablespoons ginger or 1 teaspoon dried ginger
1 tablespoon garlic or 1 teaspoon dried garlic
1 1/2 teaspoons dried chili flakes
1 chicken breast
1/4 pound smoked sausage
Sauce:
1/3 cup chicken broth
2 tablespoons sugar
2 tablespoons vinegar
2 or 3 tablespoons soy sauce
2 tablespoons sugar... white, brown or palm
1 T cornstarch
Title: Hawaiian pineapple drop tries to top 'the ball'
A 14-foot, nearly 350 pound pineapple will drop on New Year's Eve in Hawaii.
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