Pineapple Macadamia Pound Cake Recipe
Total Time: 1 hour 50 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 12 slices
Category: Dessert
Cuisine: Tropical
Dietary Tags: Sweet, Tropical Fruits, Nuts, Spring, Oven-Baked
Recipe Overview
Escape to the tropical paradise of Hawaii with every bite of this Pineapple Macadamia Pound Cake. Bursting with sweet, juicy pineapple and crunchy macadamia nuts, this rich and buttery pound cake is a perfect treat for any occasion. The addition of dark rum and a hint of vanilla adds a depth of flavor, creating a perfect balance of sweetness and warmth. Serve it with a scoop of coconut ice cream for an extra indulgence!
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried pineapple | 2/3 cup |
| Boiling water | 2/3 cup |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter, softened | 3/4 cup |
| Granulated sugar | 1 1/4 cups |
| Eggs | 3 large |
| Milk | 1/2 cup |
| Dark rum | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Macadamia nuts, chopped | 3/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 328 kcal |
| Total Fat | 19.6 g |
| Saturated Fat | 8.9 g |
| Cholesterol | 84.8 mg |
| Sodium | 88.7 mg |
| Total Carbohydrates | 34.6 g |
| Dietary Fiber | 1.1 g |
| Sugars | 21.4 g |
| Protein | 4.3 g |
Instructions
-
Prepare the Pineapple
Start by placing the dried pineapple pieces into a small bowl. Pour in the boiling water and let the mixture stand for 15 minutes. Once the pineapple has softened, drain the water thoroughly and gently blot the pineapple with a paper towel to remove excess moisture. If your pineapple pieces are large, cut them into smaller 1/2-inch pieces to ensure they integrate well into the batter. -
Preheat the Oven
Preheat your oven to 325°F (163°C). This temperature ensures that the cake bakes evenly, creating a golden brown exterior with a moist interior. -
Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step helps to aerate the flour, ensuring your cake will have a light and tender texture. Set this mixture aside. -
Cream Butter and Sugar
In the bowl of an electric mixer, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture becomes light and fluffy. The goal is to incorporate air into the butter to give the pound cake a soft crumb. Be sure to scrape down the sides of the bowl as needed. -
Add Eggs
Once the butter and sugar are creamed, add the eggs one at a time, mixing well after each addition. This will help the eggs incorporate evenly into the batter. After all the eggs are added, reduce the mixer speed to low. -
Add Wet Ingredients
With the mixer on low, add the milk, dark rum, and vanilla extract to the batter. These ingredients will help create a moist cake with a subtle hint of rum flavor that pairs perfectly with the tropical pineapple. -
Combine Dry and Wet Ingredients
Gradually add the sifted flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix, as this could lead to a dense cake. Use a spatula to gently fold in the chopped pineapple and macadamia nuts, ensuring they are evenly distributed throughout the batter. -
Prepare the Baking Pan
Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. This will prevent the cake from sticking and ensure easy removal once it’s baked. Transfer the batter into the prepared pan, smoothing the top with a spatula. -
Bake the Cake
Place the pan in the preheated oven and bake for 1 hour and 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean. If the cake is browning too quickly, tent the top with aluminum foil to prevent over-baking. -
Cool and Serve
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. This will help the cake firm up slightly before transferring it to a wire rack. To remove the cake from the pan, gently loosen the edges with a flexible knife and invert it onto the rack. Let the cake cool completely before slicing and serving.
Tips for Success
- Pineapple Preparation: Be sure to blot the pineapple dry thoroughly after soaking it. Excess moisture can affect the texture of the batter and make the cake soggy.
- Rum Substitute: If you prefer not to use alcohol, you can substitute the dark rum with an equal amount of pineapple juice or coconut water for a more tropical flavor.
- Storage: This cake keeps well at room temperature for up to 3 days, or you can store it in the refrigerator for up to a week. To keep it fresh, wrap it tightly in plastic wrap or store it in an airtight container.
- Serving Suggestions: This cake is especially delicious served with a scoop of coconut ice cream or whipped cream on the side. For an extra tropical touch, sprinkle toasted coconut flakes on top of the cake before serving.
Why You’ll Love This Cake
The Pineapple Macadamia Pound Cake is a delightful fusion of tropical flavors and rich textures. The combination of juicy, sweet pineapple and crunchy macadamia nuts in a buttery cake creates a satisfying balance of flavors that will transport your taste buds straight to the islands. Perfect for spring or summer gatherings, it’s a cake that’s sure to be loved by everyone. Enjoy it as a snack, a light dessert, or even as a mid-afternoon treat with your favorite tropical beverage.
Rating: ⭐⭐⭐⭐⭐ (4 reviews)
Keywords: Pineapple Pound Cake, Macadamia Nuts Cake, Tropical Dessert, Tropical Pound Cake, Pineapple Cake, Hawaiian Dessert, Nutty Pound Cake, Fruit Cake, Spring Cake, Sweet Tropical Cake
