pineapple pound cake
(8 ratings)
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
►
(8 ratings)
yield
16 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For pineapple pound cake
-
do not pre-heat oven
-
1/2 cshortening
-
1/2 lbbutter, softened
-
6 lgeggs (room temp)
-
3 csifted, all purpose, flour
-
2 1/2 csugar
-
1 tspbaking powder
-
1/4 cmilk (room temp)
-
1 tspvanilla
-
3/4 cundrained crushed pineapple & juice
- GLAZE
-
1/4 cbutter, softened
-
1 1/2 cpowdered sugar
-
1 ccrushed pineapple
How To Make pineapple pound cake
-
1Cream shortening, butter and sugar until light and fluffy
-
2Add eggs one at a time, beating thoroughly after each addition
-
3Add flour, sifted with baking powder, alternately with milk
-
4Add vanilla, stir in 3/4 cup pineapple and juice - blend well
-
5Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
-
6Place in COLD oven, turn oven to 325 degrees.
-
7Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
-
8GLAZE Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT