Ingredients
- Unsalted butter: 227 g, softened
- Granulated sugar: 400 g
- Large eggs: 4
- All-purpose flour: 360 g
- Baking powder: 5 g (about 1 teaspoon)
- Salt: 3 g (about 1/2 teaspoon)
- Milk: 240 ml
- Fresh strawberries, sliced: 300 g
- Fresh pineapple, chopped: 330 g
Instructions
- Preheat the oven to 175°C. Grease and flour a bundt pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, and salt in a separate bowl.
- Add the dry mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Layer the cake with sliced strawberries and chopped pineapple before serving.
Notes
Store plain cake wrapped in plastic or airtight container at room temperature for 2–3 days. For longer storage, freeze wrapped well for up to 2 months. Add fruit just before serving to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian