Pineapple Pound Cake

by Josephine Houston
Hartford Village

 

1 Cup margarine

½ Cup shortening

2 ¾ Cup sugar

6 Eggs, large

3 Cups flour, sifted

1 tsp. baking powder

¼ Cup milk

1 tsp. vanilla or coconut flavor

¾ Cup crushed pineapple with juice

 

Instructions: Cream together shortening, margarine, and sugar in a large bowl. Add eggs 1 at a time, beating after each addition. Sift together baking powder and flour; add 1 spoonful at a time alternately with milk. Add flavor and stir in pineapple with juice. Blend well and pour batter into a well greased 10” tube pan. Place in cold oven and bake at 325 for 1 1/2 hours or until done. Let stand a few minutes in pan and remove with care.

 

Topping: 

¼ Cup margarine

1 Cup crushed pineapple, drained

1 ½ Cups powdered sugar

 

Instructions: Mix together and pour over cake while it is still hot.

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