By Dan Vu
Around this time many of my clients will ask me what I am doing for the Holidays and what I enjoy doing the most. Curiously, I have come to find that most of my answers revolve around food! So I thought I share my favorite desert recipe. Close to Christmas, and when I beg enough, my wife will whip up the best pineapple rum pound cake. Being allergic to eggs, this recipe is also eggless but no less great!
Ingredients for cake: 1 cup sugar; ½ cup butter or margarine, ½ cup low-fat sour cream, 2 ¾ cups flour, 3 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 (3.4-ounce) package instant vanilla pudding mix, 1 ½ tablespoons cornstarch, 1 teaspoon vanilla extract, 1 (10 ounce) can crushed pineaple, ¾ cup of pineapple juice (leftover from the crushed pineapple can), ¼ cup vegetable oil.
Ingredients for topping: ½ (4-ounce) container whipped topping, 2/3 pints heavy cream, ½ (5 ounce can crushed pineapple), 1/4 cup pineapple juice (leftover from the crushed pineapple can), 1/2 package vanilla instant pudding, 1/4 cup dark rum, and 1 (3 ¾ ounce) package flaked coconut.
- To prepare cake: preheat 350F. Lightly butter a 12-cup Budnt pan.
- In a large bowl, combine sugar, butter, and sour cream. With mixer, beat until cream. Add flour, baking powder, baking soda, vanilla pudding, cornstarch, vanilla, crushed pineapple, pineapple juice, and oil. Beat for 3 mins until smooth.
- Pour into prepared pan and bake for 40-45 mins. Cool for 20 mins before removing.
- To prepare topping: In a large bowl, beat with mixer the whipped topping and heavy cream until thick. On low speed, beat in pineapple juice, pudding, and rum and continue beating until well blended. Carefully fold in crushed pineapple and coconut and spread on cake when completely cooked.
This recipe is from a book my wife and I use a lot, “Bakin’ Without Eggs” by Rosemarie Emro. From all of us at Cooper, Adel, and Associates, enjoy and have a Happy Holidays!