The 12-spoon pineapple and walnut pound cake is a soft and aromatic dessert, perfect for a tasty breakfast or a rich snack. Its uniqueness lies in the simplicity of the preparation, where each ingredient is measured in tablespoons, making it perfect even for those without a scale.
The base of the cake is soft and slightly moist thanks to the pineapple, which also gives a pleasant tropical note and freshness. The walnut pieces add a crunchy touch and a bold flavor that perfectly matches the sweetness of the pineapple.
The 12-spoon pound cake is a versatile and easily customizable recipe, where some ingredients can be replaced or others added to make it more aromatic, such as a pinch of cinnamon or powdered ginger. Its light texture and balanced flavor make it a cake that everyone agrees on, perfect even for a moment of relaxation accompanied by a cup of tea or coffee.
For baking, we used our new De’Longhi Sfornatutto Chef, a convection electric oven with an air fryer function, 34-liter capacity, and 2000W.
“Check out my review of the electric oven De’Longhi Sfornatutto Chef DO34326”
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the 12-Spoon Pineapple and Walnut Pound Cake:
- 12 tablespoons granulated sugar
- 12 tablespoons vegetable oil
- 12 tablespoons all-purpose flour
- 1 packet baking powder
- 3 medium eggs
- 8 tablespoons whole milk
- 4 tablespoons pineapple juice
- 2.1 oz shelled walnuts
- 6 slices fresh or canned pineapple
- to taste powdered sugar
Tools for the 12-Spoon Pineapple and Walnut Pound Cake:
- 1 Loaf Pan
- 1 Bowl
- 1 Electric Mixer
- 1 Oven
Steps for Preparing and Baking the 12-Spoon Pound Cake:
For this recipe, we used canned pineapple, we dried the slices well, then cut them into small pieces. You can also use fresh pineapple, remove the skin and the woody core, then slice it, dry the slices well, and cut them into small pieces.
In a large bowl, place the sugar and eggs and beat them well with an electric mixer until you get an almost white mixture, then add the vegetable oil, milk, and pineapple juice, and mix them with the egg and sugar mixture using the electric mixer.
Sift the flour and baking powder and incorporate them into the mixture gradually to obtain a smooth and homogeneous batter.
Add the chopped pineapple and coarsely chopped walnuts, and fold them into the batter with a spatula.
Line a loaf pan with parchment paper, we used a springform one, then pour the batter in and level it well.
Bake in a preheated oven at 350°F for about 35 minutes, and check with a toothpick.
Let the cake cool and before serving, dust it with powdered sugar.
