If you enjoy old-fashioned pineapple pound cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months.
If desired, you can make the recipe using the topping listed below, or you can completely omit it and leave the cake plain.
1/2 cup vegetable shortening
1/2 lb. butter, softened
2 3/4 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
3/4 cup canned un-drained crushed pineapples with juice
1/4 cup butter, softened
1 1/2 cup confectioner’s sugar
1 cup crushed pineapples, drained
Tip: Do not substitute margarine for the butter.
In a large mixing bowl, cream together the shortening, butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.
In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla extract and crushed pineapples with the juice, blend all ingredients well.
Lightly spray a 10″ round tube pan with nonstick cooking spray. Pour the pound cake batter into the prepared baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.
To make the pineapple topping: In a large bowl, combine the confectioner’s sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.