South FLORIDA
Source of Recipe
Janey
South FLORIDA
Tropical Poundcake
All the best flavors of South Florida
combine to make this festive holiday
treasure. It's an extra-moist poundcake
loaded with tropical fruit. Treat
your holiday house guests to a slice
of this with their morning coffee and
they'll never want to go home. Or use
it to round out a cookie tray or dessert table.
Tropical Poundcake:
3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
3 eggs
4-1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice,
drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
CRUNCHY TOPPING
1 cup dried plantain chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat oven to 325 degrees.
Place the coconut in a shallow pan and bake 5 to
10 minutes, stirring occasionally, or until golden.
In a large nonreactive bowl, with an electric
mixer on medium-high speed, cream sugar and
butter about 1 minute or until well blended.
Add eggs, one at a time, beating well after
each addition.
By hand, blend in flour, soda, sour cream,
vanilla, rum extract, lemon rind and
1/4 cup reserved pineapple juice.
Mix well.
Blend in drained pineapple, mashed bananas
and dates. (The mixture will be fairly thick.)
To make topping:
In a small bowl, blend all topping
ingredients together.
Spoon cake batter into a lightly
greased and floured 8-inch Bundt pan;
sprinkle topping mixture over batter
and bake 1 hour and 50 minutes or until
a toothpick inserted in the center
comes out clean. Cool in pan on a wire
rack. Remove from pan and slice.
Makes 10 to 12 servings.
|
|
member logon
