Sweet Potato Pineapple Pound Cake

This cake uses crushed pineapple and sweet potato puree. The two together create an unbelievable texture for this particular cake, one that is dense and moist and…utterly perfect.

For the cake: – 384 g (3 c) all-purpose flour – 1 tsp kosher salt – 1/2 tsp cinnamon – 1/2 tsp ginger – 1/4 tsp baking soda – 227 g (1 c) unsalted butter, room temperature – 500 g (2.5 c) granulated sugar – 5 eggs, room temperature – 1/2 vanilla bean pod – 175 g (1/2 can) sweet potato puree, fresh or canned – 175 g (1/2 can) crushed pineapple, with juice

INGREDIENTS

For the Vanilla Simple Syrup: – 84 g (1/3 c) water – 67 g (1/3 c) granulated sugar – 1/8 tsp fine sea salt – 1 tsp pure vanilla extract For the Pineapple Glaze: – 240 g (2 c) confectioner’s sugar – 1/4 tsp fine sea salt – 1 tsp pure vanilla extract – 3–4 tbsp pineapple juice (strained from remaining crushed pineapple)

INGREDIENTS

1. In a large mixing bowl or the bowl of a stand mixer, mix the butter only until it is very smooth.  Add the sugar and cream the butter and sugar together until they are light and fluffy. 2. Add eggs, one at a time, mixing each egg until it is fully incorporated before adding the next egg. 3. Carefully split the vanilla bean pod lengthwise and scrape out the vanilla seeds.  Add them to the batter and mix thoroughly.

1. Add all of the sweet potato puree and crushed pineapple and mix until nearly combined. 2. Add the second half of the flour mixture and mix until nearly combined. 3. Finish the batter by giving several turns with a stiff spatula, until you have a cohesive batter.  Make sure to thoroughly scrape the sides and bottom of the bowl during this step. 4. Prep a 10- or 12-cup bundt pan and add the batter to the pan.  Bake for 65-75 minutes, or until an instant-read thermometer reads 212°F in the center.

1. To make the simple syrup: Add water, granulated sugar, and salt to a small sauce pan.  Bring to a boil.  Turn off once all of the sugar is dissolved.  Remove from the heat and add the pure vanilla extract. 2. Invert the cake on a cooling rack and brush immediately with simple syrup.  Allow to cool completely before adding the glaze. 3. To make the glaze: add confectioner’s sugar, fine sea salt, pure vanilla extract, and 3 tbsp of pineapple juice to a medium bowl.  Still with a whisk until all of the confectioner’s sugar is moistened.  

SWIPE UP FOR FULL INSTRUCTIONS

Bananas Foster

MEET SHANI:  Chief Butter Ambassador