Pineapple Pound Cake
By Josephine Houston at Hartford Village
Ingredients:
1 C margarine
½ C shortening
2 ¾ C sugar
6 Eggs, large
3 C flour, sifted
1 tsp baking powder
¼ C milk
1 tsp vanilla or coconut flavor
¾ C crushed pineapple with juice
Directions:
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 C margarine
1 C crushed pineapple, drained
1 ½ C powdered sugar
Directions:
Mix together and pour over cake while it is still hot.
