Although we are in Hawai'i, I thought I would introduce you to Island Pound Cake. A combination of American Southern Roots and the island of Jamaica and Puerto Rico (WEPA!)
Ingredients
3 cups Sifted All-Purpose Flour
1/2 t table salt
1 T baking powder
2 sticks of unsalted Kerrygold Pure Irish Butter
1/2 Cup butter-flavored shortening
3 cups granulated sugar
1/4 Cup sour cream
5 whole eggs
3 egg yolks
3 T shredded coconut
3 T drained crushed pineapple
1 T Vanilla extract
1 T Rum extract or
1/2 t Coconut extract
1/2 t Pineapple extract
1/2 t Lemon extract
1 cup whole milk room temperature or 1 Cup of Buttermilk
Directions:
Preheat oven 325
Spray bundt pan with a nonstick baking spray
Cream butter, sour cream, shortening and sugar.
Add in eggs, one at a time slowly. ( Be sure all your ingredients are at room temp)
Mix Flour, baking powder and salt.
Slowly combine the dry ingredients with wet ingredients.
Add all of the extracts
Stir the crushed pineapple and and Shredded Coconut slowly into creamy batter
Pour the batter into the Bundt pan.
Bake for 1 hour and 15 minutes.
Once the cake finished cooking, place on a cool surface and let it sit for at least 2 minutes before you turn it out of the pan.
Let cake cool fully before you drizzle the glaze
Glaze:
Powdered Sugar
Rum, Pineapple, Coconut Extract
Water or Milk
Combine 1/2 cup of Powdered Sugar along with 1/2 teaspoon of all 3 extracts Stir
Mixture will be lumpy add water or milk to thin to your desired consistency
Drizzle over the cake
Icing will slightly harden
Enjoy!
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