Pineapple Pound Cake

By cecelia26_

Ingredients

• GLAZE:
• Do not pre-heat oven
• 1/2 c. shortening
• 2 sticks butter, softened
• 6 large eggs (room temp)
• 3 c. sifted, all purpose flour
• 2 1/2 c. sugar
• 1 tsp. baking powder
• 1/4 c. milk (room temp)
• 1 tsp. vanilla
• 3/4 c. crushed pineapple & juice
• 1/4 c. butter, softened
• 1 1/2 c. powdered sugar
• 1 c. crushed pineapple & juice

Details

Servings 16
Adapted from justapinch.com

Preparation

Step 1

1. Cream shortening, butter and sugar until light and fluffy.
2. Add eggs one at a time, beating thoroughly after each addition.
3. Add flour, sifted with baking powder, alternately with milk.
4. Add vanilla, stir in 3/4 cup pineapple and juice - blend well.
5. Pour batter into well greased and floured 10" tube pan. Do not use a bundt pan or small tube pan, this makes a tall cake.
6. Place in COLD oven, turn oven to 325 degrees.
7. Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm.
8. GLAZE: Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.