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Pineapple Pound Cake




Source of Recipe


unkown
Ingredients
McCormick®
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Northern®
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1/2 cup shortening
1 cup butter
1 3/4 cups white sugar
6 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple with juice
1/4 cup butter
1 1/2 cups confectioners' sugar
1 cup crushed pineapple, drained


Directions
1 Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.
2 In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.
3 Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.
4 To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.