Pineapple Pound Cake

by: Sue

This cake is moist! Of course anything with half a pound of butter and a half dozen eggs is going to be good.

Open the can:

1 can (20 ounces) crushed pineapple

Divide into

3/4 cup undrained pineapple in a small bowl
1 cup drained pineapple in another bowl

You don’t use the juice although I think it would be good to use it in the cake instead of milk.

Sift together then set aside:

3 cups King Arthur unbleached flour
1 teaspoon baking powder
1 teaspoon salt

Cream together until fluffy:

1 cup room temperature butter, unsalted
1/2 cup vegetable shortening (butter flavored Crisco)
2 cups granulated sugar

Beat in one at a time:

6 room temperature eggs

Add flour mixture to creamed mixture a half cup at a time, alternating with:

1/4 cup milk

Add:

3/4 cup undrained pineapple
1 teaspoon almond extract
1 teaspoon lemon extract

Mix well and spoon batter into a greased and floured 10 inch bundt or tube pan. Place in cold oven, set the oven temperature to 325 degrees and bake for 1 1/2 hours or until top springs back when lightly touched or an inserted toothpick comes out clean.

While baking, mix up the pineapple sauce:

1 cup drained pineapple
1/4 cup butter
1 1/2 cups confectioners sugar

When cake is done remove it from the oven and let it stand for a few minutes. Gently loose around the edges and place a cooling rack on the pan then flip it. Shake gently and let the cake gently slide out onto the rack. Pour the sauce over the cake while it is still warm.

This cake is even better topped with fresh berries or fresh pineapple.

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