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Recipe: Pineapple Pound Cake with Pineapple Glaze (started in a cold oven)

Desserts - Cakes
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PINEAPPLE POUND CAKE

FOR THE CAKE:
1/2 cup shortening
1/2 pound butter or margarine
2 3/4 cups sugar
6 eggs
3 cups sifted flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla
3/4 cup undrained crushed pineapple

FOR THE PINEAPPLE GLAZE:
4 tablespoons butter or margarine
1 1/2 cups confectioners sugar
1 cup crushed pineapple, drained

Cream shortening, butter and sugar. Add eggs, 1 at a time, beating thoroughly after each addition.

Gradually add flour sifted with baking powder, alternately with milk. Stir in vanilla and pineapple with juice. Pour batter into well-greased 10-inch tube pan.

Place in cold oven. Turn oven to 325 degrees F and bake for 1 1/2 hours or until top springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edges and remove carefully to rack. Pour Pineapple Glaze over the cake while the cake is hot.

TO PREPARE THE PINEAPPLE GLAZE:
Cream 4 tablespoons butter with confectioners sugar; blend in drained pineapple.

W. Ellis Powell

Makes 1 (10-inch) tube cake
Source: Louisiana Entertains by Hope J. Norman (editor)
MsgID: 0225701
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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