Pineapple Bundt Cake

1. Preheat oven to 170 degrees. Make sure that all ingredients are brought up to room temperature so that the cake mixture can bind. Coat Bundt cake-tin with Spray and Cook oil spray then flour it evenly to prevent cake from sticking.
2. In a medium bowl, sift then whisk flour, salt and baking powder then set aside.
3. In a separate medium mixing bowl, pour buttermilk and vanilla essence, mix then set aside.
4. To a large mixing bowl, add butter then soften with a whisk or hand/stand mixer. Add granulated sugar and continue to mix until the mixture appears to be creamy and fluffy.
5. Add your eggs one at a time. Each egg should be mixed in until fully incorporated before adding the next.
6. To the butter-egg mixture add the flour mixture then the buttermilk mixture and whisk thoroughly until you have a smooth batter.
7. Lastly add your pineapple pieces and fold into the batter. 
8. Spoon the mixture into the Bundt cake-tin, ensure that all the nooks and crannies are filled so that the batter can take the shape of the tin.
9. Place the Bundt cake mixture in the the rack just below the middle one in the oven then bake for 50 minutes. Do not open the oven at any point, only at the end of the bake use a wooden skewer to test if the cake is baked all the way through. If cake batter sticks to the stick cook for a bit longer but keep an eye on it so it doesn’t burn.
10. Allow the cake to cool sufficiently before removing from the Bundt tin (about 30 minutes) then transfer to a cooling rack and allow to cool completely (about 2 hours) before glazing.

Glazing:

1. Use the pineapple syrup to moisten the cake by applying it all over the cake using a pastry brush before glazing.
2. Combine icing sugar and 3 tablespoons buttermilk in small bowl. Mix thoroughly then using a spoon, glaze the cake using a ring motion around the top. Don’t try to make the droops, the glaze will fall along the sides and droop itself. Your Bundt cake should now ready to be enjoyed!