Pineapple-Nut Cake

Ingredients and Weight:

• Pineapple, fresh: 1 lb
• All-purpose flour: 2 cups
• Sugar, granulated: 1 cup
• Butter, unsalted: 1/2 cup (softened)
• Eggs: 2
• Vanilla extract: 1 tsp
• Chopped walnuts: 1/2 cup
• Cream cheese: 8 oz (softened)
• Powdered sugar: 1/2 cup
• Milk: 1 tbsp (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. Chop the pineapple into small cubes, removing the core and discarding the skin.
3. In a large bowl, whisk together the flour, sugar, and salt.
4. In a separate bowl, cream together the butter and eggs until light and fluffy.
5. Add the vanilla extract and mix well.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the pineapple cubes and walnuts.
8. Spread the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely.
10. To make the cream cheese frosting, beat together the cream cheese and powdered sugar until smooth.
11. Add the milk, if needed, to achieve desired consistency.
12. Frost the cooled cake and serve.

Nutritional Information (per slice):

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 150mg
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Soft and moist cake with a tangy pineapple and nutty flavor
• Creamy and sweet cream cheese frosting
• Perfect for dessert or afternoon tea

User Comments:

• "This pineapple nut cake is a delightful treat! The flavors of the pineapple and walnuts complement each other perfectly."
• "The frosting is smooth and creamy, and it pairs wonderfully with the moist cake."
• "I love that the ingredients are easily available in supermarkets. It makes this recipe accessible to everyone."

Special Precautions and Tips:

• To ensure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
• If the cream cheese frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.
• Store the cake in the refrigerator for up to 3 days.