PINEAPPLE POUND CAKE
This pound cake doesn't last long - it's delicious. Be sure not to pre-heat the oven, it changes the outcome of the cake. Found recipe in the Chattanooga Times sometime in the 1980's
Provided by Valerie Johnson
Categories Cakes
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. Cream shortening, butter and sugar until light and fluffy
- 2. Add eggs one at a time, beating thoroughly after each addition
- 3. Add flour, sifted with baking powder, alternately with milk
- 4. Add vanilla, stir in 3/4 cup pineapple and juice - blend well
- 5. Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
- 6. Place in COLD oven, turn oven to 325 degrees.
- 7. Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
- 8. GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.
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