Pineapple Pound Cake
Pineapple Pound Cake is an moderately easy dinner. Made with 1/2 c. shortening plus 2 sticks margarine or butter, 2 3/4 c. sugar, 6 large eggs, 3 c. sifted all-purpose flour and 1 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cream shortening, butter and sugar. Add eggs, one at a time beating after each addition.
Sift flour and baking powder.
Add it alternately with milk, a teaspoon of milk at a time.
Stir in vanilla, pineapple and juice and blend well.
Pour into a well-greased and floured tube pan (10-inch) and place in cold oven and bake at 325Β° for 1 1/2 hours or until top springs back when lightly touched.
Let stand for a few minutes, then run knife around edge and remove carefully to cooling rack.
Combine topping ingredients and pour over cake while still hot.
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