A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.
Ingredients
- shortening: 0.5 cup
- butter: 1 cup
- ¾ cups white sugar: 1 piece
- eggs: 6 piece
- sifted all-purpose flour: 3 cups
- baking powder: 1 tsp
- milk: 0.25 cup
- vanilla extract: 1 tsp
- pineapple with juice: 0.75 cup (crushed)
- butter: 0.25 cup
- ½ cups confectioners' sugar: 1 piece
- pineapple: 1 cup (drained, crushed)
Metric Conversion
Stages of cooking
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Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
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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.
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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.
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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.
