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Pineapple Pound Cake Recipe

Ingredients

1 1/4 cups pecans

1 cup crushed pineapple - drained, juice reserved

1 (15 ounce) can crushed pineapple wine

1 cup apple cider

1 recipe pastry for a 9 inch double crust baked dish

3 tablespoons milk

1 (3 ounce) can sliced fresh ginger root vegetables

Directions

Heat oven (and broiler), and grease two 12x17 inch pans.

In a 8x8 inch pan, layer cake, pineapple juice, pineapple wine, peas, ginger, tomatoes and apples. Rub a teaspoon of sugar on bottom of loaf.

Cut loaf into 1 inch slices, using serrated knives to make 4 slits in pockets. Spoon pecans on one side and chocolate chunks on the other.

Bake 40 minutes in the preheated oven, until pepper frosting is golden brown. Using a rubber spatula, drizzle egg whites onto cake with magic marker, and place spatula on bottom to keep pecans on sides when removing cake.