Another pineapple dish, although this one for some reason sounds like it would be pretty good. With so much butter, milk and eggs, this will be a very rich dessert. It seems like the type of cake you might find at a cocktail party sliced into 1/2″ wedges. This is also another one of the recipe cards that was duplicated for some reason.
Pineapple Pound Cake – Serves 12
1/2 pound butter
1/2 cup shortening, softened
3 cups sugar
3 cups sifted flour
1//2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp vanilla extract
1 tsp lemon extract
8 oz can crushed pineapple, drained
Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift (this is the second sifting) flour together with baking powder and salt. Alternately add flour mixture and milk to the butter mixture. Mix until well blended, add vanilla and lemon extracts. Fold in fruit.
Pour batter into a greased and floured 9 or 10 inch tube pan. Place in cold oven. Bake at 350 for 1 hour and 25 minutes or until tested done. Cool on rack for 25 minutes. Remove from pan. Serve plain or dusted with powdered sugar.
I just made this tonight. I used a 20 oz. can of crushed pineapple since that was the can I had on hand. Also used a 9 x 13 cake pan. The cake was moist and fluffy – great taste. We didn’t feel it needed the powdered sugar since it was a sweet cake. I took it out 30 minutes early when it passed the toothpick test.
That’s great! I’m so glad it turned out, and thanks for letting me know!