Pineapple Pound Cake
Pineapple Pound Cake is an moderately easy dinner. Made with 1 c. (2 sticks) butter or margarine, 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. Perfect for family dinners and special occasions.
Grease and flour a 10-inch tube pan; set aside.
Cream the butter and sugar.
Add the eggs, one at a time, beating thoroughly after each addition.
Sift the flour and baking powder.
Add the flour in small batches to the creamed mixture alternately with the milk, beginning and ending with the flour.
Add vanilla and stir in undrained crushed pineapple and juice; blend well.
Pour batter into pan and place in cold oven.
Bake at 350Β° for 1 1/2 hours or until top springs back when touched lightly.
Let cake stand for a few minutes in pan before removing.
Combine melted butter, confectioners sugar and drained pineapple until sugar is dissolved.
Spoon over cake while still hot.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment