Pineapple Pound Cake
Pineapple Pound Cake is an moderately easy dinner. Made with 1/2 c. crisco, 2 3/4 c. sugar, 2 1/2 c. plain flour, sifted, 1/4 c. milk and 3/4 c. undrained pineapple, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cream shortening, butter and sugar.
Add eggs, one at a time, beating thoroughly after each addition.
Sift flour and add to creamed mixture, one spoonful at a time, alternately with milk. Add vanilla; stir in crushed pineapple and juice. Blend well. Pour batter into a well-greased 10-inch tube pan. Place cake in cold oven. Turn oven to
325Β°and bake for 1 1/2 hours or until top springs back touched lightly.
Let stand for a few minutes in pan.
Around and turn it out.
Put the icing on while hot.
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