Pineapple Pound Cake

Name: Pineapple Pound Cake
Ingredients: FOR THE CAKE:; 1-1/4 cup Sugar; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 4 Eggs, Separated; 1 cup Canola Oil; 2-1/2 cups All-purpose Flour; 3-1/2 teaspoons Baking Powder; 3/4 teaspoons Salt; 1/4 cups Cold Water; 8 ounces, weight Canned Crushed Pineapple, undrained; 1 cup Pecans, Chopped And Toasted, Plus More For Sprinkling; FOR THE ICING:; 1 Tablespoon Unsalted Butter; 3 cups Sifted Powdered Sugar; 1 Tablespoon Water; 3 Tablespoons Lemon Juice

17 ingredients

6 steps

Ingredients

FOR THE CAKE:
1-1/4 cup Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
4 Eggs, Separated
1 cup Canola Oil
2-1/2 cups All-purpose Flour
3-1/2 teaspoons Baking Powder
3/4 teaspoons Salt
1/4 cups Cold Water
8 ounces, weight Canned Crushed Pineapple, undrained
1 cup Pecans, Chopped And Toasted, Plus More For Sprinkling
FOR THE ICING:
1 Tablespoon Unsalted Butter
3 cups Sifted Powdered Sugar
1 Tablespoon Water
3 Tablespoons Lemon Juice

Directions

1

Preheat oven to 325°F. Line a 10-inch tube pan with parchment paper.
2

In a small bowl, combine sugar, cinnamon, and nutmeg. Set aside.
3

In another bowl, beat egg whites until stiff. Add 1/4 of the sugar mixture while beating. Set aside.
4

In a large bowl, mix the rest of the sugar mixture, egg yolks, and canola oil. Stir in flour, baking powder, and salt. Continue beating as you add water and pineapple. Beat until batter is smooth. Add nuts and beaten egg whites. Pour batter into the pan.
5

Bake for 1 hour and 30 minutes or until an inserted toothpick comes out clean. When done, let cool for 20 minutes, before turning it out.
6

Now let's make the icing. In a small pan, melt butter and add powdered sugar, water, and lemon juice. Whisk until sugar has melted. If mixture is too thick, add some more water; if too runny, add more powdered sugar. Pour the icing over the cake, Sprinkle with the pecans.