OLD SCHOOL PINEAPPLE ???? LAYER CAKE/FRIDAY NIGHT CAKE OF THE WEEK) MY MOST REQUESTED CAKE ????
OLD SCHOOL PINEAPPLE CAKE!!
This is a very easy and simple cake to make
Very moist and flavorful
Cake recipe
1 cup unsalted butter
2 cups granulated sugar
2 whole eggs
3 teaspoon vanilla
2 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
In mixing bowl cream together butter and sugar
Add eggs slowly and vanilla
In separate bowl combine flour,salt and baking powder
Gradually add dry ingredients to mixing bowl alternating with milk
Mix until batter is smooth
Be careful not to over mix
Pour batter into two 9 in cake pans ( greased and floured)
Bake for 30-35 minutes at 350 degrees
Remove from oven and let cool about 10 minutes
Then remove from pan and glaze cake while pineapple glaze is still hot and cake is still slightly warm ( makes the cake more moist and flavorful)
Pineapple glaze recipe:
32 oz of crushed pineapple ( with juice )
4 oz butter
1 cup granulated sugar
1 tablespoons vanilla
2 tablespoons cornstarch
Combine pineapple, butter , sugar and vanilla in a sauce pot
Bring to a boil
Add cornstarch ( slurry)
Cook 5 minutes until thicken
Remove from heat and glaze over warm cake
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
Visit my website
MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
#oldschoolpineapplecake
#oldschoolcake
#oldschoolsoulfood
#helpsomebodyoldschoolsoulfood
Classic Pineapple Cake???? Recipe By Chef Hafsa
Today's Recipe is Classic Pineapple Cake???? Recipe By Chef Hafsa
you'll need following ingredients
4 eggs
1/2 cup sugar 100g
1/4 tsp pineapple essence
pinch of salt
1/4 cup oil 40g
1 cup flour 125g
1/2 cup water
2 tbsp suar
2 drops pineapple essence
whipping cream 1.2 cups
pineapple as req
red cherries
TRY THIS YUMMY HOLIDAY PINEAPPLE UPSIDE DOWN CAKE!
baking time and temp: 169°C for 30-35 minutes
baking pan used: 9X3 round pan
ingredients
1/4 cup granulated sugar
sliced pineapples
cherries
3/4 cup butter
1 cup sugar
1/2 tsp. salt
3 large eggs
2 tsp. baking powder
1 and 3/4 cup cake flour
1/2 cup milk
thank you for watching!
#pangnegosyo
#lutongtinapay
#pineappleupsidedowncake
#buttercake
#cakerecepie
#holidaycake
No Oven Fresh Pineapple Cream Cake | Bakery Style Pineapple Cake Recipe
Hi everyone, in this The Terrace Kitchen video, we will see a recipe of decadent pineapple cake. I have used canned pineapple for this recipe which is slightly cooked in sugar water. This process enhances taste of the pineapple and eventually your cake would taste better compared to freshly cut pineapple.
------------------------------------------------------------------------
SERVES: 5-6 People
------------------------------------------------------------------------
INGREDIENTS:
• ½ Cup + 2 Tbsp Milk (दूध)
• 2 Tsp White Vinegar (सिरका)
• 2 Tbsp Milk Powder (दूध पाउडर)
• ½ Cup + 1 Tbsp Powdered Sugar (पीसी हुई चीनी)
• ¼ Cup Oil (तेल)
• Few drops of Pineapple Essence (पाइनएप्पल एसेंस)
• 1 Cup All Purpose Flour (मैदा)
• 1 Tsp Baking Powder (बेकिंग पाउडर)
• ¼ Tsp Baking Soda (मीठा सोडा)
• 4-5 Pineapple Slices (अनानास)
• ½ Cup Whipping Cream (व्हिप्पिंग क्रीम)
• Some Cherries or Karonda (चेरी या करोंदा)
------------------------------------------------------------------------
BAKING INSTRUCTIONS:
• OTG/Convection: Preheat at 180°C for 10 min. Then bake for 25-30 min.
• Kadhai/Cooker(No whistle & gasket): Preheat at medium flame for 10 min. Bake at medium flame for 10 min & then at low flame for 35-40 min.
------------------------------------------------------------------------
Buy products used in The Terrace Kitchen videos (or similar):
------------------------------------------------------------------------
WATCH NEXT:
Caramel Bento Box Cake:
Sizzing Brownie with Ice cream:
Easy Chocolate Pastry Recipe:
Rabdi Tres Leches Cake:
Valentine's Day Special Piñata Cake:
------------------------------------------------------------------------
FOLLOW US AT:
YOUTUBE:
FACEBOOK:
INSTAGRAM:
PINTREST:
#TheTerraceKitchen #TerraceKitchen #PineappleCake #PineapplePastry #BirthdayCake #EgglessCake
I Made Buttery Pineapple Cakes From Scratch
These are seriously some of the best, melt-in-your-mouth pastries I’ve ever had, I love, love, love pineapple cakes so much! A flaky, buttery shortbread crust paired with a sweet, chewy pineapple filling? Perfection.
Here’s how to make my favorite pineapple cakes from scratch! I would say this one’s a little more on the difficult side but it’s definitely worth a try.
You can find the recipe for these right here:
Ingredients:
PINEAPPLE FILLING
1 whole pineapple (around 1kg)
3 tbsp corn syrup
4 tbsp brown sugar/dark muscovado sugar
1 tbsp freshly squeezed lemon juice
1 tbsp unsalted butter
Pinch of salt
BUTTERY PASTRY
1 1/2 sticks of butter, softened
1/2 cup powdered sugar
4 tbsp milk powder
1 tbsp grated parmesan cheese
2 tbsp condensed milk
2 cups cake flour
1 tsp salt
2 egg yolks
Note: Measurement for corn syrup and sugar depends on how sweet you like your filling to be. If you’ve struck gold and found yourself a super sweet pineapple, use less sugar!
Steps:
Making the filling -
Chop pineapple roughly into smaller chunks and further chop into smaller pieces using a food processor.
Strain the juice out using a cheesecloth or strainer.
Place pineapple into a shallow pan, and cook over low heat, stirring every once in a while. Once almost dry, add brown sugar, corn syrup and lemon juice. Keep stirring to prevent mixture from sticking.
When mixture looks thick and caramelized, add butter and stir into the pineapple. Once combined, adjust flavor to your preference and remove from heat. Transfer to a separate bowl and let cool completely. Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir.
Making the crust -
Cream butter until light and fluffy. Sift in powdered sugar and mix into the butter, scraping down sides occasionally with a spatula.
Mix in egg yolks one at a time.
Sift in milk powder, parmesan cheese and condensed milk. Fold into the mixture using a spatula.
Sift in cake flour and salt, and fold into the mixture again. Be careful not to over mix or the texture won’t be as flaky!
Gently form into a dough and wrap with cling film. Rest on the kitchen counter for 30 min.
Measure out the pineapple filling and dough, keeping a 3:4 ratio (e.g. I used 21g : 28g for the pineapple mold, and 18g : 24g for the square mold), and roll into small balls. Flatten the dough and place filling inside, folding the edges carefully to seal it in. Roll again to get rid of any cracks.
Press the dough into each mold lightly until the mold is completely filled, and place the molded pastries on a baking tray lined with parchment paper.
Bake in the oven at 170C°C /340°F for 10 - 15 minutes, and flip each cake over carefully with a pari of tongs. Return to the oven and bake for another 5 - 10 minutes.
Remove pineapple cakes from oven and let cool before removing from molds. These are best enjoyed 1 - 2 days later, so store them in an airtight container. At room temperature, they’ll stay fresh for 3 - 5 days, and in the fridge, up to 7 days!
If you’re also worried about your luggage becoming overweight with the sheer amount of pineapples cake you try to bring back from Taiwan every time (it's true...), you need to give this one a try. Share your results with me, and remember to like and subscribe if you'd like to keep watching!
Connect and stay updated with me here :)
Instagram:
Twitter:
Facebook:
Music from Audio Network and Warner Chappell