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kentucky pound cake

(1 rating)
Recipe by
Diane Hughes
Valdosta, GA

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.

(1 rating)
yield 16 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For kentucky pound cake

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

How To Make kentucky pound cake

  • 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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