Pineapple Pound Cake

Name: Pineapple Pound Cake
Ingredients: 1/2 c. shortening plus 2 sticks margarine or butter; 2 3/4 c. sugar; 6 large eggs; 3 c. sifted all-purpose flour; 1 tsp. baking powder; 1/4 c. milk; 1 tsp. vanilla; 3/4 c. undrained pineapple and juice; 1/4 c. butter or margarine, melted; 1 1/2 c. powdered sugar; 1 c. drained, crushed pineapple

11 ingredients

8 steps

Ingredients

1/2 c. shortening plus 2 sticks margarine or butter
2 3/4 c. sugar
6 large eggs
3 c. sifted all-purpose flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. undrained pineapple and juice
1/4 c. butter or margarine, melted
1 1/2 c. powdered sugar
1 c. drained, crushed pineapple

Directions

1

Cream shortening, butter and sugar. Add eggs, one at a time beating after each addition.
2

Sift flour and baking powder.
3

Add it alternately with milk, a teaspoon of milk at a time.
4

Stir in vanilla, pineapple and juice and blend well.
5

Pour into a well-greased and floured tube pan (10-inch) and place in cold oven and bake at 325° for 1 1/2 hours or until top springs back when lightly touched.
6

Let stand for a few minutes, then run knife around edge and remove carefully to cooling rack.
7

Combine topping ingredients and pour over cake while still hot.
8

Pour the following over hot baked cake: