Pineapple Pound Cake With Cranberry Top

Makes: 1 small 4” x 4” x 4’ pound cake

You know what’s better than a small-batch pound cake?

A one-bowl small-batch pound cake. MmHMM.

Ingredients

• 1 cup AP flour

• 1 tsp baking powder

• 1 1/2 medium eggs

• 1/2 cup neutral oil (I used vegetable oil)

• 1/2 cup finely granulated sugar

• 5 tsp fresh pineapple purée

• 1/4 tsp salt

• Handful of fresh cranberries

Method

• Grease a baking tin or loaf pan of choice with butter and dust with some flour. Preheat the oven to 350 F.

• Whisk the eggs, oil, and sugar in a large bowl. To this mixture, gradually sift in flour in 3 batches, mixing well to fully incorporate the flour each time. Add the baking powder, salt, and pineapple purée, and mix well till a uniform batter is formed. Pour into the prepared cake tin, top with the cranberries, and bake for 50 minutes, till a skewer poked into the center of the cake comes out clean or with some tiny crumbs stuck to it.

• Let the loaf cool for at least 30 minutes at room temperature before slicing into it. Refrigerate for up to 5 days in an air-tight container.