Bourbon-pineapple pound tart from Bake from Scratch Magazine, May/Jun 2018: The Southern Issue (page 38)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Publisher errata: Use 2 tablespoons (28 grams) pineapple juice (instead of 4 teaspoons (20 grams) pineapple juice) for tart glaze.

  • Shewi128 on February 28, 2026

    I had spare pineapple chunks and juice lying around, so I made this. The texture was actually really good, and the fresh pineapple chunks had good texture in the pound cake. However, when you bake this in a tart pan, IT WILL LEAK. Please, for the love of all that is holy, bake it in a tart pan on top of a sheet pan. Also, the cook time of 1 hour is insane. Do not bake it that long. Start checking at 30 minutes or more for doneness.

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