Pineapple Pound Cake

adsense 336x280 A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.

Pineapple Pound Cake

  • ½ cup Shortening, household, lard and vegetable oil
  • 1 cup Butter, with salt
  • 1 ¾ cups Sugars, granulated  
  • 6 Egg, whole, raw, fresh
  • 3 cups Wheat flour, white, all-purpose, enriched, unbleached
  • 1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate
  • ¼ cup Milk, fluid, 3.25% milkfat
  • 1 teaspoon Vanilla extract
  • ¾ cup Pineapple, canned, water pack, solids and liquids
  • ¼ cup Butter, with salt
  • 1 ½ cups Sugars, powdered
  • 1 cup Pineapple, canned, water pack, solids and liquids

 Step 1
Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.

 Step 2
In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.

 Step 3
Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.

 Step 4
To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.


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