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.



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.

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt.


Lorem ipsum dolor sit amet, consectetur adipisicing elit sed do eiusmod tempor