Pineapple Pound Cake

Name: Pineapple Pound Cake
Ingredients: 1 1/4 c. butter, softened and divided; 1/2 c. solid vegetable shortening; 2 3/4 c. sugar; 6 eggs; 3 c. sifted flour; 1 tsp. baking powder; 1 tsp. salt; 1/4 c. milk; 1 tsp. vanilla; 3/4 c. crushed pineapple (undrained); 1 1/2 c. confectioners sugar; 1 c. crushed pineapple, drained

12 ingredients

1 steps

Ingredients

1 1/4 c. butter, softened and divided
1/2 c. solid vegetable shortening
2 3/4 c. sugar
6 eggs
3 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1/4 c. milk
1 tsp. vanilla
3/4 c. crushed pineapple (undrained)
1 1/2 c. confectioners sugar
1 c. crushed pineapple, drained

Directions

1

In largest bowl of electric mixer, cream 1 cup of butter with shortening and sugar until mixture is fluffy. Add eggs, one at a time, beating well after each addition. Stir flour with baking powder and salt; add to creamed mixture alternately with milk. Add vanilla and stir in pineapple and juice; blend well. Spoon batter into well-greased 10-inch tube pan. Do not use smaller pan. Place in cold oven, then set temperature at 325°. Bake 1 1/2 hours or until cake springs back when lightly touched. Remove from oven and let stand about 5 minutes in pan. Loosen cake around edges with knife and invert carefully onto cake rack. In blender or food processor, combine remaining 1/4 cup butter, confectioners sugar and drained pineapple. Process until smooth and pour over cake while it's still warm. Let cool before slicing. Makes 12 to 14 servings.