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
- For the Hennessy Butter:
- 2 sticks melted butter
- 2 cups brown sugar
- 3/4 cups or more Hennessy (or whisky of choice; 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. Add the room temperature eggs one at a time, mixing well after each addition. Incorporate the cake flour, heavy cream (or milk), and salt, blending until smooth. For the Hennessy butter, melt the butter and mix it with brown sugar and your desired amount of Hennessy. Assemble the cake by layering the Hennessy butter and pineapple rings in a bundt pan, then pouring the batter on top. Bake at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean. Let it cool, invert onto a plate, and enjoy this rich, boozy twist on a classic pound cake!
