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PINEAPPLE POUND CAKE AND PINEAPPLE TOPPING Recipe
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Ingredients
Cake
1/2 cup Crisco shortening
1 cup butter
2 3/4 cups sugar
6 eggs (large)
3 cups sifted cake flour
1 teaspoon baking powder
1/4 cup milk
3/4 cup crushed pineapple, UNDRAINED
1 teaspoon vanilla
Topping
1/4 cup margarine
1 1/2 cups powdered sugar
1 can crushed pineapple, drained
Directions
CAKE: Cream well the shortening, butter, and sugar. Add eggs, one at a time, creaming well. Sift together flour and baking powder. Add to the other mixture, 1 tablespoonful at a time, alternating with the milk. Add vanilla, then stir in pineapple and juice. Blend well. Pour into well greased 10 inch tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours. TOPPING: Combine all ingredients over LOW heat until all are well mixed. Pour over warm cake.
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