Strawberry Pineapple Pound Cake

This pineapple strawberry pound cake started as one of my “use-what-you’ve-got” Sunday bakes. The result? Moist, tropical and bursting with berry flavour a delightful combination of fruit was discovered.

2½ cups cake and pastry flour
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
1 cup butter, room temperature
4 large eggs
½ cup sour cream
½ cup crushed pineapple, drained
1 tsp. pure vanilla extract
1 tsp. baking powder
½ tsp. sea salt
1½ cups fresh strawberries, sliced

Pineapple Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Powdered)
2-3 Tbsp. pineapple juice or milk (for a creamier glaze)
1 tsp. lemon juice, freshly squeezed, optional for tang

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 9x5" loaf pan.

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream and vanilla extract, blending until smooth.

In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the drained crushed pineapple and sliced strawberries, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is cooling, prepare the glaze by whisking together powdered sugar and pineapple juice (or milk) until smooth. If desired, add lemon juice for an extra tangy flavour.

Once the cake has cooled completely, drizzle the glaze over the top.

Makes 12 servings.

Cook's Notes:

• Ensure your butter is at room temperature for easy mixing and a smoother batter.
• Let the cake cool completely before adding the glaze for the best presentation.