Sydney Dalton'S Kentucky Pound Cake
A moist, flavorful pound cake infused with pineapple, cinnamon, and nuts, perfect for gatherings or as a sweet treat with coffee or tea.
Ingredients
Instructions
- Mix sugar and egg yolks until creamy; set aside.
- Sift together the self-rising flour and cinnamon; set aside.
- Mix Wesson oil, hot water, and drained crushed pineapple.
- Alternately add 1/4 of each mixture to the bowl, blending well each time, until all ingredients are combined.
- Add chopped nuts and fold into the batter.
- Beat egg whites until stiff and fold into the mixture gently.
- Pour the batter into a greased tube pan.
- Bake at 325°F for 70 minutes.
- Mix powdered sugar with pineapple juice to make glaze.
- Pour the glaze over the warm cake.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they are stiff peaks before folding them into the batter. You can substitute the Wesson oil with vegetable oil or melted coconut oil for different flavors. If you prefer a less sweet cake, reduce the sugar by half a cup and adjust the glaze accordingly. Consider adding a pinch of nutmeg for extra warmth.
Serving Suggestions
This Kentucky Pound Cake pairs beautifully with a dollop of whipped cream and fresh fruit, making it a delightful dessert for gatherings. It also complements a cup of coffee or tea perfectly. For an added twist, serve it alongside a scoop of vanilla ice cream or drizzle with No Cook White Frosting for extra sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds or in a preheated oven at 300°F for 10 minutes to retain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sydney Dalton'S Kentucky Pound Cake contains roughly 672 calories, with 15g protein, 107g carbohydrates, and 22g fat. It is an excellent source of protein (30% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just be sure to add 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour to mimic the self-rising effect.
What can I use instead of chopped nuts?
If you have nut allergies or prefer not to use nuts, you can substitute with seeds like sunflower or pumpkin seeds for crunch. Alternatively, you can simply omit them for a nut-free version of the cake.
Can I freeze the Kentucky Pound Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).