Pineapple Pound Cake
Pineapple Pound Cake Ingredients
- 1/2 cup shortening
- 1/2 pound butter
- 2 3/4 cups sugar
- 6 large eggs
- 3 cups flour, sifted
- 1 tsp. baking powder
- 1/4 cup milk
- 1 tsp. vanilla
- 3/4 cup undrained crushed pineapple and juice
Pineapple Pound Cake Directions
Cream shortening, butter and sugar. Add eggs, one at a time, beat thoroughly after each addition. Add flour sifted with baking powder, one spoonful at a time, alternately with milk. Add vanilla, stir in crushed pineapple and juice and blend well. Pour batter into a well greased 10-inch tube pan. Place in cold oven. Bake at 325 degrees for 1 1/2 hours or until top springs back when touched lightly. Let stand a few minutes in pan. Run knife around edges and remove carefully to rack.
Topping
- 1 cup crushed pineapple, drained
- 1/2 cup pecans, chopped
- 1 1/2 cups sifted powdered sugar
- 1/4 cup butter, melted
Combine butter, powdered sugar and drained pineapple. Pour over cake while hot, then sprinkle with pecans.
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