Ingredients
- Pineapple Glaze:
- 1/2 cup shortening
- 1 cup butter, at room temperature
- 2 cups sugar
- 6 eggs
- 3 cups sifted flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla
- 3/4 cup canned crushed pineapple, undrained
- 4 tablespoons butter
- 1 1/2 cups icing sugar
- 1 cup canned crushed pineapple, well drained
Preparation
Step 1
Preheat the oven to 325. Grease and flour a 10-inch tube pan or bundt pan.
Combine the shortening, butter, and sugar in a large bowl and beat, using an electric mixer, until light and fluffy. One at a time, add the eggs, beating well after each addition. In a separate bowl, stir together the flour and baking powder. Add the flour mixture alternately with the milk to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla. Add the pineapple and juice and fold in with a rubber spatula.
Scrape the batter into the prepared pan and bake for about 90 minutes, until a tester inserted into the center comes out clean.
To make the glaze, combine all of the ingredients in a saucepan over medium high heat. Bring to a simmer, stirring, for 2 minutes, until the sugar dissolves. Use at once or keep warm over low heat.
Remove the cake from the oven and allow to cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a plate and pour the hot glaze over the top. Allow to cool completely before serving.