Pineapple Pound Cake
Pineapple Pound Cake is an moderately easy dinner. Made with 1/2 c. vegetable shortening, 1/2 lb. butter or margarine (2 sticks), 2 3/4 c. sugar, 6 large eggs and 3 c. sifted all-purpose flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cream shortening, butter and sugar.
Add eggs, one at a time, beating thoroughly after each.
Add flour, sifted with baking powder (1 spoonful at a time), alternately with milk.
Add vanilla; stir in crushed pineapple and juice; blend well.
Pour batter into well-greased (spray) 10-inch tube pan.
Place in cold oven.
Turn to 325Β° and bake for 1 1/2 hours or until top springs back when lightly touched.
Let stand in pan a few minutes. Remove to rack.
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