KENTUCKY POUND CAKE

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Kentucky Pound Cake image

This one came from an Old church cook book from the early 80's. Everyone at church really loved it. It has a good crusty top too. The recipe called for frosting but it really didn't need it. I used it because the recipe called for it but the frosting softened the crusty top. It was still delicious though.

Provided by Diane Hughes

Categories     Cakes

Time 1h30m

Number Of Ingredients 12

CAKE
2 1/2 c self rising flour
4 eggs
1 c chopped toasted pecans
1 can(s) 8 oz. crushed pineapple, packed in syrup undrained
2 c granulated sugar
1 1/4 c crisco oil
1 tsp vanilla extract
FROSTING
4 Tbsp butter, softened
2 c powdered sugar
4 oz cream cheese, room temperature

Steps:

  • 1. Grease and flour a bundt pan.
  • 2. Preheat oven to 350*.
  • 3. Beat sugar, eggs, and oil. Add other ingredients and mix well. Pour into pan. Bake 1 hour. Check after 50 min.
  • 4. Combine sugar, butter and cream cheese well. Spread on cooled cake.

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