Holiday Pineapple Cake
1 can (20 ounces) pineapple tidbits in unsweetened juice
¾
cup unsalted butter, softened, divided
½
cup light brown sugar
½
cup chopped walnuts
¼
cup dried cranberries
1½
cups all-purpose flour
1 teaspoon baking powder
¼
teaspoon salt
¾
cup sugar
3 large eggs, at room temperature
Heat oven to 350 degrees. Lightly grease 1 heavy-duty 9-inch square or round, 2-inch deep baking pan. If using nonstick pan, do not grease.
Pour pineapple into strainer over bowl to catch juice. Gently press pineapple to drain well. Set aside. Save juice.
Cut ¼
cup butter into pieces and toss into baking pan; put in oven to melt, about 1 minute. Tip pan to evenly coat and set aside to cool slightly. Sprinkle brown sugar evenly over melted butter; sprinkle chopped nuts over brown sugar. Top evenly with single layer of drained pineapple tidbits. Set aside.
Heat ½
cup of the reserved juice until very warm. Add dried fruit and stir to combine. Set aside to plump and cool.
In medium bowl, whisk together flour, baking powder and salt. Set aside.
In large mixing bowl beat ½
cup butter and sugar on low speed until combined. Add eggs one at a time, beating 15 seconds after each addition. Scrape bowl well. Increase speed to high and beat 2 minutes until light. Add flour mixture and beat 10 seconds to combine. Add ¼
cup reserved pineapple juice; beat 15 seconds until smooth. Add another ¼
cup juice and scrape bowl well; increase speed to high and beat 1 minute until light.
Drain dried fruit and rinse with cool water. Dry on paper towel. Sprinkle on top of pineapple mixture in baking pan. Spoon batter over pineapple topping in pan. Smooth top. Bake 30-35 minutes until tester inserted at center comes out clean. Cool cake 5 minutes on rack. Run thin spatula around cake edges to loosen. Carefully invert on flat platter. Spread any pineapple topping stuck to pan on top of cake.
Cool 20-30 minutes before slicing. Serve slightly warm with whipped cream.
Serves nine to 10.
Baker's hint: Cherry-flavored cranberries or dried cherries can be substituted for dried cranberries.
@Recipe nutrition:Nutrition values per serving: 370 calories, 19g fat (9 g saturated), 46 g carbohydrates, 1 g fiber, 6 g protein, 102 mg cholesterol, 127 mg sodium.