Ingredients:
- 3 cups cake flour (or all-purpose flour substitute: 3 cups all-purpose flour minus 6 tablespoons, replaced with 6 tablespoons cornstarch, sifted together)
- 3 cups white sugar
- 5 eggs (room temperature)
- 1 16 oz can crushed pineapple
- 1 cup heavy cream or milk
- 1 tsp salt
- 3 sticks softened butter
- Hennessy Butter Glaze:
- 2 sticks melted butter
- 2 cups brown sugar
- 3/4 cups Hennessy or whisky (optional, substitute with pineapple juice if preferred)
- 1 can sliced pineapple rings
Preparation:
Start by creaming together the softened butter and white sugar using a hand mixer until light and fluffy. Gradually add the room temperature eggs, one at a time, mixing well after each addition. Incorporate the cake flour (or substitute), heavy cream (or milk), crushed pineapple, and salt, blending until smooth. In a separate bowl, prepare the Hennessy butter glaze by mixing melted butter, brown sugar, and Hennessy (or whisky/pineapple juice). Assemble the cake by layering the Hennessy butter glaze and pineapple rings in a bundt pan, then pouring the batter on top. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean. Allow to cool before inverting onto a plate. This Hennessy Pound Cake is a perfect blend of sweet, tangy, and boozy flavors, ideal for special occasions or indulgent treats.
Enjoy this moist pound cake with a unique twist that’s sure to impress your guests!
