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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This pound cake calls for an unusual technique of putting the cake batter into a cold oven..but fret not the end result is a beautiful, dense and very moist cake!From Kitchen to Kitchen-The Houston Chronicle. Hope you enjoy. Ingredients:
1/2 cup shortening |
1 cup butter |
2 3/4 cups sugar |
6 large eggs |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/4 cup milk |
1 teaspoon vanilla extract |
3/4 cup crushed pineapple, including liquid |
4 tablespoons butter, melted |
1 1/2 cups powdered sugar |
1 cup crushed pineapple, drained |
Directions:
1. For the Cake:.
2. Grease and flour a 10-inch tube pan.
3. Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes).
4. Add eggs, one at a time, beating well after each addition.
5. Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients.
6. Stir in the pineapple.
7. Pour batter into the prepared pan.
8. Place in a cold oven.
9. Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean.
10. While cake is baking prepare the Pineapple Glaze.
11. Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate.
12. Drizzle with the Pineapple Glaze.
13. To Make The Glaze:.
14. Mix the butter and powdered sugar until smooth.
15. Stir in the Pineapple.
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