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Pineapple Pound Cake Recipe

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This recipe for Pineapple Pound Cake is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
½ c. shortening (solid Crisco)
1 c. butter
1 ¾ c. sugar
6 eggs
3 c. all-purpose flour (sifted)
1 tsp. baking powder
¼ c. milk
1 tsp. vanilla
¾ c. crushed pineapple, with juice
Glaze:
¼ cup butter
1 ½ c. confectioner’s sugar
1 c. crushed pineapple, drained
Directions:
Directions:
Grease and flour a 10” tube pan. Sift together the flour and baking powder. Set aside.

In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the ¾ cup crushed pineapple with juice. Pour into the tube pa. Place in a cold oven. Turn the oven to 325o and bake for 90 minutes or until the top springs back when touched. Remove from the oven and let stand for 10 minutes. Remove carefully from the pan.

While the cake is baking, mix the glaze. Use a meat fork to poke deep holes in the surface of the cake. Add the glaze while the cake is warm. May be stored at room temperature for 1-2 days or refrigerated for up to a week.

Note: This cake freezes very well but freeze it without the glaze. Thaw a frozen cake to room temperature before adding hot glaze.

 

 

 

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