Pineapple Pound Cake
Pineapple Pound Cake is an moderately easy dinner. Made with 1/2 c. crisco, 2 sticks butter, 2 3/4 c. sugar, 6 large eggs and 3 c. sifted all-purpose flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cream Crisco, butter and sugar.
Add eggs, one at a time, beating after each.
Add flour, sifted with baking powder.
Add 1 spoonful at a time alternately with milk and vanilla.
Stir in pineapple and juice.
Blend well.
Pour into well-greased 10-inch tube pan.
Place in cold oven.
Bake at 325Β° for 1 1/2 hours or until top springs back when touched.
Run knife around edge.
Set on rack to cool.
π· Perfect Pairings
Complete your meal with these
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