Saturday Share: Pineapple Pound Cake

Today's recipe is for a delicious cake you can make Sunday and have on hand for a fabulous dessert every night this next week for dinner.

It's easy to make so don't be discouraged by the list of ingredients or the odd instructions to place it in a cold oven and then set the temperature.

Pineapple Pound Cake

Before you start, set out the butter and shortening in advance so they will soften to room temperature.

This makes a heavy cake so be sure you check it for doneness when the time is up. You can glaze the cake with Pineapple Glaze (recipe follows) or dust powdered sugar over it.

Ingredients

1/2 cup Crisco or other shortening
2 sticks of butter (1 cup)
2 3/4 cups sugar
5 eggs
3 cups self-rising flour (or 3 cups all-purpose flour + 2 teaspoons baking powder and 1/2 teaspoon salt)
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple including the liquid (I use Dole Pineapple in 100% juice, but if you want organic pineapple, you can find it on Amazon.)

Instructions

1. Grease and flour a bundt pan.
2. Cream the shortening, butter, and sugar with a mixer 3-5 minutes until light and fluffy.
3. Add the eggs, 1 at a time, beating well after each egg.
4. If using all-purpose flour, sift it, the baking powder, and the salt together. If using self-rising flour, sift it first then measure it.
5. Combine the flour with the creamed mixture, alternating with the milk.
6. Mix in the pineapple at slow speed then add the vamilla.
7. Pour batter into the bundt pan, smooth the top.

8. Place in a cold oven. Set the temperature at 325 degrees F. and bake 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean.
9. When done, remove from the oven and cool in the pan for 5-10 minutes. Then invert onto a serving plate.

Pineapple Glaze

2 cups of sifted powdered sugar
Juice from the pineapple

Whisk in the pineapple juice until the glaze is a pourable consistency. Spoon over the cake so it drizzles down.

Takeaway Truth

Serve and collect compliments.