Spray a 10 inch, 16 cup tube pan with non-stick spray.
All cold ingredients need to be at room temperature.
*If you use unsalted butter you may want to add 1/2 teaspoon salt to the cake
**This cake is leavened with eggs only. Baking powder or baking soda is not needed to make the cake rise. Beating the eggs correctly until they are light yellow will make the cake rise.
In the order listed add flour, sugar, butter, buttermilk, eggs, 1/2 cup pineapple juice, and vanilla to 4-quart bowl of an electric mixer. Beat at low 1 minute. Scrape sides. Mix another 4 minutes at medium speed.
Fold in pineapple. Pour into tube pan and bake 1 hour 20 to 1 hour 30 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
For the glaze
In a small saucepan, heat pineapple, pineapple juice, and 1 cup granulated sugar to a boil.
Boil for 2 minutes then simmer for 2 to 3 minutes.
Remove from heat and stir in 1 tablespoon butter.
Pour hot glaze over cake.
TRADITIONAL MIXING METHOD
The two-step mixing method works, but if you're uncertain about it, mix it the traditional way detailed below.
In the bowl of an electric mixer, mix together the butter and sugar until pale yellow and fluffy. Add the eggs one at a time mixing until the yellow is mixed in before adding the next egg.
Alternately, add the sifted flour and buttermilk beginning and ending with flour. Add the vanilla. Fold in the pineapple by hand.
Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on the pick.
Cool 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish. Pour hot glaze over cake.
Recipe from Paula @CallMePMc.com All images and content are copyright protected.