This Pineapple Pound Cake is made with canned crushed pineapple so it can be enjoyed any time of the year. The addition of pecans and the lemon-y icing make it a real winner!
You know why I am not a fan of winter? No, not because it’s freezing outside. I even love such weather. The feeling of coziness when you are sitting by the window in a comfy sweater with a cup of hot coffee in your hands is unbeatable! Oh and definitely not because of snow. I love snow! Who doesn’t love it? The feeling of Christmas, kids making snowmen, magical snowy trees… Alright, why then? Five words. The lack of fresh produce. I just can’t stand it. I can’t stand those plastic tomatoes on the shop shelves, can’t bear rock-hard unripened fruits brought from the other side of the world, can’t look at empty markets which are shining with all colors of rainbow in summer.
What do I do then? No, of course I am not completely giving up on veggies and fruits in winter. One of the best solutions is frozen and canned stuff! Don’t be one of those non-believers who think that only fresh fruits and veggies are healthy. Frozen and canned stuff is healthy too. In many cases it’s even healthier than the fresh stuff. How so? You see, fresh fruits lose Vitamin C if stored for many days (keep in mind that they can be shipped for miles or stored for a few days somewhere else) while canned fruits retain much of Vitamin C! That’s the truth and you can’t deny it.
All this long-winded blabbering leads to the fact that I found a can of crushed pineapple in my fridge and was looking for an idea of what to do with it. And I found it! Pineapple Pound Cake with pecans. How’s that sound? I will answer for you. It sounds freaking awesome! And IT IS awesome. I made it yesterday and I can vouch for it.
This crushed pineapple cake with lemon-y icing is perfect with a cup of tea or coffee. I love the addition of pecans in it. They bring that extra lovely crunchiness! The cake itself is really tender and not too sweet. Perfection! There is absolutely no excuse for you not to try it right now!
- 1¼ cups sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 eggs, separated
- 1 cup canola oil
- 2½ cups all-purpose flour
- 3½ teaspoon baking powder
- ¾ teaspoon salt
- ¼ cup cold water
- 8 oz. (225g) canned crushed pineapple, undrained
- 1 cup pecans, chopped and toasted (+more for sprinkling)
- 1 tablespoon unsalted butter
- 3 cups sifted powdered sugar
- 1 tablespoon water
- 3 tablespoons lemon juice
- The cake. Preheat oven to 325°F (160°C). Grease a 10-inch (25cm) tube pan. Combine the sugar, cinnamon and nutmeg in a small bowl. Set aside. Beat the egg whites until stiff. Add ¼ of the sugar-cinnamon-nutmeg mixture while beating. Set aside.
- Mix the rest of the sugar-cinnamon-nutmeg mixture with the egg yolks and canola oil. Mix in the flour, baking powder and salt. Continue beating as you add the water and crushed pineapple. Beat until batter is smooth. Add pecans. Fold in the beaten egg whites. Pour the batter into the greased tube pan.
- Bake for about 1 hours and 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 20 minutes before turning it out.
- The icing. Melt the butter over low heat. Add the powdered sugar, water, and lemon juice. Whisk until the sugar melts. If the icing is too thick, add some more water. If it's too runny add more powdered sugar. Pour the icing over the cake. Sprinkle with pecans. Enjoy!