Pineapple Pound Cake
sifted all-purpose flour
undrained crushed pineapple & juice
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