Pineapple Pound Cake With Pineapple Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 15 |
|
1970 Southern Living Recipe. This cake starts in a cold oven, and it cooks for 1-1/2 hours. While it is hot, a pineapple glaze is poured over the cake. It is scrumptious. Ingredients:
1/2 cup vegetable shortening (i use crisco) |
2 sticks unsalted butter |
2-3/4 cups sugar |
6 large eggs |
3 cups flour |
1 teaspoon baking powder |
1/4 cup milk |
1 teaspoon vanilla |
3/4 cup undrained crushed pineapple and juice |
glaze |
1/2 stick unsalted butter, softened |
1-1/2 cups powdered sugar |
1 cup crushed pineapple, drained |
Directions:
1. In large bowl, with mixer, cream shortening, butter, and sugar
2. Add eggs, one at a time, beating thoroughly after each addition
3. Place flour, baking powder in bowl, whisk together
4. Add 1 spoonful at a time, alternately with milk to creamed mixture
5. Add vanilla
6. Stir in crushed pineapple and juice, blend well
7. Pour batter into well greased 10 inch tube pan
8. Place in COLD oven
9. Turn oven on to 325 degrees and bake for 1-1/2 hours or until top springs back when touched lightly
10. Let stand for a few minutes
11. Run knife around edges, remove carefully to a wire rack or plate
12. GLAZE
13. Combine butter, powdered sugar, and 1 cup drained pinapple in bowl
14. Blend well
15. Pour over cake while still hot
|
|