Pound Cake

I tried and tried to use up my ingredients, but I ended up adding more to the cabinets. For Easter Eve, I was so set on making a pineapple cake. I went around blabbing that I was going to bring a pineapple cake for Easter dinner. Too bad I didn’t think things through and promised a cake that I never made.

That night, I started on my pineapple recipe. I thought the fresh pineapple would provide the sugar I needed, so I skimped out on the sugar. I also tried substituting some of the all-purpose flour for whole wheat. After the cake came out of the oven, I sampled. I couldn’t even swallow the cardboard and spat it out.

Because I used up my butter and eggs, I woke up early and walked to Mariano’s (midwest-based grocery store). Eggs were on sale, so I bought more than I wanted. I made the batter and split it into two pans. 40 minutes in, I checked on the cake. One pan was fully baked. The other one was as liquid as a milk shake. I didn’t get it. Still don’t.

Luckily, I was able to save the other pan by sticking it in the oven to bake another 20 minutes. By now, I was running late.

Side note: Time did not effect my icing job. I am just bad at making icing from scratch.

I spent the next hour trying to put the cake together (no time to taste test). Then, it was off to the party.

Mr. Lumberjack and I had a great time with his family. We ate my cake for dessert, and no one could taste the pineapple. If anything, it tasted more like a moist pound cake. Instead of trying to alter a good cake recipe, I decided to alter the recipe name.

The pineapple cake is now magically a pound cake. Some of our society’s greatest innovations came from mistakes. So did my cake. I will perfect this recipe before I share it. Stay tuned!

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