Here is a clear, detailed, step-by-step recipe for a Fruit Pound Cake with Strawberry and Pineapple, written simply and carefully, just like a classic home-baking guide.
Fruit Pound Cake with Strawberry and Pineapple
Yield
1 standard loaf pan (9×5 inch) or round 8-inch pan
Serves 8–10
Ingredients
For the Cake Batter
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1 cup unsalted butter, softened (room temperature)
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1 cup granulated sugar
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4 large eggs, room temperature
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2 cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
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¼ cup milk
For the Fruit
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½ cup strawberries, finely chopped
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½ cup pineapple (fresh or canned), finely chopped and well drained
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1 tablespoon all-purpose flour (for coating fruit)
Step-by-Step Directions
Step 1: Prepare the Pan
Grease the cake pan well with butter or oil. Lightly dust with flour and tap out excess. Set aside.
Step 2: Prepare the Fruit
Chop strawberries and pineapple into small pieces. Pat them dry using paper towels to remove extra moisture.
Place fruit in a bowl and toss with 1 tablespoon flour. This prevents the fruit from sinking to the bottom of the cake.
Step 3: Preheat the Oven
Preheat oven to 170°C (340°F).
Step 4: Cream Butter and Sugar
In a large bowl, add softened butter and sugar. Beat using a hand mixer or whisk until light, pale, and fluffy. This takes about 3–4 minutes.
Step 5: Add Eggs
Add eggs one at a time, beating well after each addition. This helps keep the batter smooth and prevents curdling.
Add vanilla extract and mix.
Step 6: Mix Dry Ingredients
In a separate bowl, sift together flour, baking powder, and salt.
Step 7: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in two parts, alternating with milk.
Mix gently on low speed or fold with a spatula. Do not overmix.
Step 8: Fold in Fruit
Gently fold the floured strawberries and pineapple into the batter until evenly distributed.
Step 9: Bake
Pour batter into the prepared pan and smooth the top.
Bake in the preheated oven for 55–65 minutes, or until:
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A toothpick inserted in the center comes out clean
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The top is golden brown
If the top browns too quickly, loosely cover with foil during the last 15 minutes.
Step 10: Cool
Remove cake from oven and let it cool in the pan for 10 minutes.
Turn out onto a wire rack and allow to cool completely before slicing.
Optional Glaze (Simple and Light)
Ingredients
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½ cup powdered sugar
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1–2 tablespoons pineapple juice or milk
Mix until smooth and drizzle over cooled cake.
Tips for Best Results
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Always drain pineapple very well to avoid a soggy cake.
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Use room-temperature ingredients for even mixing.
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Pound cake improves in flavor the next day.
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Store covered at room temperature for 2 days or refrigerate up to 5 days.