Page 290 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Pineapple Pound Cake

Submitted By Dorothy Gatlin McWilliams
Ingredients:

½ cup shortening
1 cup butter or margarine
2½ cups sugar
6 eggs
3 cups flour
1 tsp baking powder
½ cup milk
1 tsp vanilla extract
¾ cup crushed pineapple, undrained

Combine shortening, butter, and sugar; cream until
light and fluffy. Add eggs, one at a time, beating
well after each addition. Combine flour and baking
powder. Add to creamed mixture alternately with
milk and vanilla, beating well after each addition.
Stir in crushed pineapple. Pour batter into a well-
greased and floured 10" tube pan. Place in a cold
oven; set temperature at 325°F, and bake 1 hour
and 15 minutes or until cake tests done. Cool 10 to
15 minutes in pan. Invert onto serving plate; drizzle
Pineapple Glaze over top and sides.

Pineapple Pound Cake Glaze
Ingredients:

½ cup melted butter or margarine
1½ cups powdered sugar
1 cup crushed pineapple, drained

Combine butter and powdered sugar, mixing until
smooth. Stir in pineapple.

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