Pineapple Strawberry Pound Cake

From Mama's Flavorful Recipes facebook page, thanks for the link Leila!

Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus a few extra for top)

Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of salt

Preheat oven to 325°F (163°C). Grease and flour a bundt or deep round cake pan. Line the bottom with parchment if needed.

In a large bowl, cream butter and sugar until light and fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.

In another bowl, whisk flour, baking powder, and salt.

Gradually add dry ingredients to the wet, alternating with the sour cream. Mix until just combined. Gently fold in drained pineapple and most of the sliced strawberries (reserve a few slices for top).

Pour batter into the prepared pan. Arrange a layer of sliced strawberries on top (which will caramelize beautifully as shown in the image).

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes, then invert onto a wire rack or cake plate. Let cool completely before glazing.

Glaze: In a bowl, whisk together powdered sugar, pineapple juice, lemon juice, and a pinch of salt until smooth.

Adjust consistency with more juice or sugar as needed.

Drizzle generously over the cooled cake, letting it drip down the sides like in the photo.

Tips: For more pineapple punch, brush the cake lightly with reserved pineapple juice before glazing.

Optional: Add ½ tsp lemon zest or coconut flakes into the batter for extra flavor.

Store at room temp for 2 days or in the fridge up to 5 days.

Pineapple in the berry cone/summer pudding

I saw a beautiful summer pudding (without the bread) cone online and thought it would be super delicious with a little added pineapple ! I was right!!! With mini pavlovas and cream, or simply with yoghurt, it was a hit with the family. Plus alot of fun to make! Anne

16 triangles of fresh pineapple;1 punnet strawberries; 3 punnets raspberries; 1 punnet blackberries; 1 punnet blueberries

                                                                                                                                                Step 1 Line a cone shaped sieve with cellophane and sit it into a bowl.

                                                                                                                                                     Step 2 Beginning with some cut strawberries layer a range of berries into the cone – using a layer of raspberries between the other berries as they help “glue” the cone together.

As you can see I slipped in some triangles of pineapple (just so I could include this fabulous feat in this blog!!) I also used blackberries and blueberries.

Squish the layers down as you go.

                                                                                                                                                     Step 3 Finish the layers with more raspberries and cover them with a square of cellophane.

                                                                                                                                                     Step 4 Sit a small plate, then a heavy weight such as a small saucepan, a large jar of vegemite and a bag of marbles . . . on top and leave in the fridge overnight.

                                                                                                                                                       Step 5 Turn out onto a dish and decorate with more fruit, mint leaves or whatever you prefer.

                                                                                                                                                         Step 6 Enjoy.

Banana/Pineapple Splits

The Star Wars Cookbook: Ice Sabers, 30 Chilled Treats Using the Force of your Freezer, Lara Starr, photography by Matthew Carden 2013 San Francisco

  

Bananakin Splits  makes 4 splits

Strawberry Sauce: 350g frozen strawberries (I used fresh); ¼ cup caster sugar; 1 tsp fresh lemon juice

Chocolate sauce: ½ cup thickened cream; ¾ cup chopped dark chocolate

Roasted bananas: 4 ripe bananas, peeled and halved lengthwise; 2 tblsp brown sugar

Splits: 500m each of chocolate, vanilla and strawberry ice cream; ½ cup crushed pineapple; whipped cream; 12 maraschino cherries 

1. To make the strawberry sauce: Set the strawberries in a fine strainer over a bowl and thaw for several hour or in the refrigerator overnight. Reserve the juice in a small bowl and set aside. Force the berries through the strainer with a wooden spoon, mashing and stirring as much of the berry puree as possible is passed through the strainer. Discard the seeds. Add the reserved juice, caster sugar and lemon juice and stir to combine. (I put the strawberries into the blender with the caster sugar and lemon juice and used all the puree)

2. Preheat the oven to 200°C

3. To make the roasted bananas: Line a baking tray with baking paper or a nonstick liner. Place the bananas on the prepared sheet, cut-side up. Sprinkle the tops with the brown sugar. Roast for 30 minutes, or until the bananas are soft when tested with a fork and the topping is golden and bubbly. Cool for 15 minutes.

4. To make the chocolate sauce: melt the cream and chocolate together in a microwave or in the top of a double boiler. Stir until smooth. Set aside. It will thicken as it cools.

5. To make the splits: Put one scoop each of the chocolate, vanilla and strawberry ice cream into four long ice cream split bowls.

6. Top the vanilla ice ceam with the chocolate sauce, the strawberry ice cream with the crushed pineapple and the chocolate ice ceam with the strawberry sauce. Add two banana slices to each split and top with the whipped cream and cherries.

"Go forth, young Jedi! May your Ice Sabers and other frozen treats delight your appetite, and may the Force always be with you! " Lara Starr, cookbook author.

Pineapple and strawberries

https://www.glutenfreepalate.com/strawberry-pineapple-smoothie/

STRAWBERRY PINEAPPLE SMOOTHIE

“Start your day off right with a great tasting, and naturally healthy Strawberry Pineapple Smoothie.” YIELD: 2 SMOOTHIES

INGREDIENTS

8 oz. vanilla almond milk (or regular milk, or orange juice)

2 cups frozen strawberries

2 cups fresh pineapple chunks (canned is fine)

INSTRUCTIONS

Place almond milk (or milk), strawberries, and pineapple in a blender and blend until smooth.

If desired, add in one or more ad-ins listed above and pulse until combined.

Spoon into two 12 -16oz. glasses.

Strawberry, Pineapple and Orange Conserve

Jams and Pickles, Supplement to the Australian Home Journal 1930s

Strawberry, Pineapple and Orange Conserve

Peel, core and shred fine 1 pineapple.

Pick over stem and wash 1 quart (4 cups) of strawberries.

Remove the peel from 3 large navel oranges, keeping it as whole as possible. 

Remove the pulp of the oranges with a sharp knife, discarding as much of the pith as possible and saving all juice. Boil the peels in plenty of water until very tender, then remove and with a spoon scoop out the bitter white inside leaving just the orange outer part. With a sharp knife cut the skins in tiny thin strips about ½” (1cm) long.

Now put the pineapple in a large enamel pan and add a pint (2 cups) of water. Boil for 20 minutes.

In the meantime, put the orange pulp and juice in another enamel pan with 2 ½ cups of sugar and boil for about 15 minutes.  Then add the rind and continue cooking slowly.

When the pineapple is cooked add the strawberries and 4 ½ cups of sugar. Bring to the boil, then add the orange and let it all boil together for 22 minutes, no longer.

Skim the jam while cooking, and stir carefully to prevent sticking.

Put in sterilised jars and the next day seal with wax.

More tips from the 1930s:

Pineapple for entree

The Jean Bowring Cookbook 1970 Sydney

First course appetiser cocktails: Strawberry and pineapple cocktail 

425g can of cubed pineapple; 3 cups fresh strawberries; ¼ cup mint leaves; crystallised cherries and mint sprigs for garnishing

Drain the pineapple. Hull and wash the strawberries. Place the pineapple syrup in a saucepan and bring it to the boil. Pour it over the mint leaves, cover and let stand until cool. Chill the pineapple cubes, the strawberries and the mint syrup.

At serving time, spoon the fruit into cocktail glasses and add some of the minted syrup. Garnish each with a cherry and a sprig of mint.

Partying Pineapples

There have been some exciting birthday celebrations in the last month! Starting with Krystal's 21st!

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London

Fruit Kebabs

“This is an appetizing way to serve fruit – one that will appeal to youngsters as well as to adults. I like to serve fruit kebabs garnished with lime wedges at breakfast along with spiced bran muffins right out of the oven. They also make great snacks or a healthy dessert.”

8 X 30cm wooden skewers; 1 ½ fresh pineapple cubes; 8 X 1cm kiwi slices (2 kiwis); 2 cups cubed papaya (1 papaya); 2 cups cubed watermelon; 16 strawberries, hulled

Thread an assortment of fruit on each skewer with a strawberry at either end. Serve chilled.

Golden Circle Tropical Recipe Book, Queensland 2^nd edition 1970s

Rice and Corn Salad

1 cup long grain rice; 1 X 450g Crushed Pineapple; 1 can whole kernel corn; 60g smoked almonds; salt and pepper; 60g ham; 2 tblsp chopped parsley; 3 eggs; 2 tblsp water; 60g cheese.

Put rice in large saucepan of boiling salted water, cook 12 minutes, or until tender but still firm, drain, cool. Add drained corn, drained pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly. Spoon into servig bowl.

Beat together the eggs, grated cheese, salt, pepper and water. Pour into well-greased pan, cook over low heat to make an omelette, cut into strips. Arrange on top of salad Sprinkle with remainder of chopped almonds.

Serves 6.

Ella and Les's birthdays!

Woman’s Day Just Desserts,1983 Sydney  

Pineapple and Rum Chocolate Boxes

Cooking time: 25 minutes; Serves 12

340g pkt chocolate cake mix; 450g can pineapple pieces, drained and juice reserved; 3 tblsp rum; ½ cup apricot jam; 3 tblsp water; 1 pkt rum slice biscuits or thin chocolate biscuits; 300ml carton cream, whipped; 2 slices glace pineapple; 1 punnet strawberries

Set oven temperature to moderate (180°C). Lightly grease a 28X18cm lamington tin with melted butter or margarine, then line the bas of the tin with greased greaseproof paper.

Prepare chocolate cake mix as directed on the packet. Pour into the prepared lamington tin and bake for 20 to 25 minutes, or until cooked. Turn out onto a wire rack.

Finely chop pineapple pieces and measure out ½ cup of the reserved juice. Cut the cake in half horizontally. Place the bottom half in a baking tin and spread with chopped pineapple Top with the remaining half cake.

Prick cake all over with a skewer or fork. Add rum to the reserved pineapple juice and pour over the cake. Leave to stand for about 1 hour, or until the cake has absorbed all the juice. Leave in the fridge overnight.

Cut cake into 12 squares. Heat apricot jam with water until the mixture is smooth, then brush it around the sides of the cake squares.

Press rum slice biscuits around the side of the boxes. Pipe or spoon whipped cream into the centre of the boxes. Decorate with thin slices of glace pineapple and strawberries. Chill well before serving.

And Fran's 60th High Tea celebration!

Summer Pine Slice from Golden Circle’s website

http://www.goldencircle.com.au/en/recipes/modern-recipes/summer-pine-slice

Ingredients:

Base: 4 cups cornflakes, crushed; 150g butter, melted

Filling: 250g cream cheese, at room temperature; 375g can sweetened condensed milk; ¼ cup lemon juice; 450g can Golden Circle Crushed Pineapple in syrup, drained; 10 strawberries, cut in half for garnish

Method:

1. Combine cornflakes with butter and mix until crumbs are well coated and moist. Press mixture into the base of a 18cm X 28cm slice tin then refrigerate whilst preparing the filling.

2. Using an electric mixer beat the cream cheese until soft. On low speed, gradually add the condensed milk and the lemon juice mixing until smooth. Fold in the Golden Circle pineapple and then pour the filling over the chilled base.

3. Refrigerate for several hours until filling is firm. Slice into twenty squares and garnish with strawberry half.

Tip: This slice can be served with tropical fruit salad or a passionfruit sorbet for summer dessert option!

Heather also made a beautiful Carrot Pineapple Cake!

Pineapple flavoured . . . strawberries!

My favourite Pineapple Queen made a wonderful, yet very strange, discovery on his tour of the UK recently . . .

"Hello Anne ... Spotted at the Market in Leicester. Pineapple flavoured strawberries from Holland. And yes, I tasted one and there was some hint of pineapple on the back of the palate!"

Thanks Ivan! Anne.

 

Ivan, were they coated in something pineapple-y or bred that way??

I shall keep you all posted.

12 Pineapple Quickies

The pineapple cookbook, 12 favourite recipes from the Dole kitchen, Honolulu, Hawaii

Stir a cup of well drained crushed pineapple into mashed sweet potatoes and sprinkle with a dash or two of nutmeg. Top each serving with a chunk of butter.

Mix fresh or frozen whole strawberries with a little brown sugar and cinnamon, then combine with drained chilled pineapple chunks. Refreshing zip to an easy dessert.

Add drained pineapple chunks, or crushed pineapple, to coleslaw for a bright flavour change.

Combine a cup of drained crushed pineapple with a small jar of orange marmalade. Marvellous combination for ice cream, waffles, even toast!

Stir a cup of drained pineapple chunks into Harvard beets for a delightful new taste combination.

Top chilled pineapple chunks with sour cream and a sprinkling of brown sugar.

Sprinkle pineapple slices with sugar and nutmeg, then dot with butter. Bake in a hot oven about 10 minutes. Excellent with ice cream!

Fold crushed pineapple and mandarin oranges into sweetened whipped topping or cream. Marvelous mousse!

Stir two tablespoons of horseradish and one tablespoon mustard into a drained #2 can of crushed pineapple. Tingly relish for meats and sandwiches.

Fill cornucopias of salami with drained crushed pineapple. Secure with toothpicks for a quick trick appetizer.

Top pineapple slices with mounds of kidney bean salad. Add crumbled blue cheese for a new flavour.

Wrap pineapple chunks with half slices of bacon and hold with toothpicks. Brown until bacon is crisp. Appetizing!

Thanks Kylie and Sue for these wonderful additions to my pineapply t towel collection!! Anne