Pineapple Pound Cake
By: Anonymous
Published: Tuesday, December 15, 2009 - 3:56pm

Ingredients




1/2 cup vegetable shortening
2 stk margarine
2 3/4 cups sugar
6 lrg 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
Cream shortening, but

Preparation

1 Add eggs, one at a time beating thoroughly after each addition. 2 Sift flour and baking powder. Add to mixture 1 spoonful at a time, alternately with milk. 3 Add vanilla; stir in pineapple and juice and blend well. 4 Pour batter into well-greased 10" tube pan. 5 Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly. 6 Let stand for a few minutes in pan. Run knife around edges and remove carefully to cake rack. 7 TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained 8 Combine ingredients and pour over cake while hot. 9 NOTE: Cake is good and moist without topping. Keeps well.