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Pineapple Pound Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
1/2  cup  vegetable shortening
2  sticks  margarine
2 3/4  cups  sugar
6  large  eggs
3  cups  sifted all-purpose flour
1  teaspoon  baking powder
1/4  cup  milk
1  teaspoon  vanilla
1  small can  undrained crushed pineapple & juice

Directions:
Cream shortening, butter and sugar. Add eggs, one at a time beating thoroughly after each addition. Sift flour and baking powder. Add to mixture 1 spoonful at a time, alternately with milk. Add vanilla; stir in pineapple and juice and blend well. Pour batter into well-greased 10" tube pan. Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edges and remove carefully to cake rack. TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained Combine ingredients and pour over cake while hot. NOTE: Cake is good and moist without topping. Keeps well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98


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