Pineapple Pound Cake from the Just A Pinch site by Cassie Long!
|Serves:||10 - 12, depending how sliced|
|Prep Time:||20 Min|
|Cook Time:||1 Hr 30 Min|
|1 can(s)||(20 ounces) crushed pineapple, undrained, divided|
|1/2 c||vegetable shortening|
|1 c||butter or margarine (2 sticks)|
|2 c||granulated sugar|
|3 c||sifted all-purpose flour|
|1 tsp||baking powder|
|1 tsp||vanilla extract|
|1/4 c||butter or margarine|
|1 -1 /2 c||confectioners' sugar|
|1 c||saved, drained pineapple|
Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
Put 3/4 cup of undrained pineapple with its juice in a small bowl; set aside.
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk.
Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.
Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly with finger.
Pour batter into a well greased and floured 10-inch tube pan.
Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.
Pour pineapple sauce over cake while still hot. Sprinkle some coconut over cake if desired.
. Combine butter, confectioners' sugar, and about 1 cup drained pineapple.
on Jul. 15, 2013 at 2:29 PM