Pine Apples

If desired, you can make the recipe using the topping listed below, or you can wholly omit it and leave the cake plain.

Pine Apples

Ingredients:

1/2 cup vegetable shortening

1/2 lb. Butter, softened

2 3/4 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/4 cup milk

3/4 cup canned un-drained crushed pineapples with juice

1/4 cup butter, softened

1 1/2 cup confectioner's sugar

1 cup crushed pineapples, drained

Tip: Do not substitute margarine for the butter.

In a large mixing bowl, cream together the shortening, butter and granulated sugar. Gently add in the eggs, one at a time, beating after each addition.

In a large mixing bowl, sift together the all-purpose flour with the baking powder and then add it to the creamed mixture, 1 large spoonful at a time, alternately with the milk. Stir in the vanilla excerpt and crushed pineapples with the juice, blend all ingredients well.

Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the pound cake batter into the ready baking pan and place in a cold oven. Turn the heat on to 325 degrees and bake for 1 hour and 15 minutes, or until the top springs back when lightly touched.

To make the pineapple topping: In a large bowl, combine the confectioner's sugar, 1/4 cup softened butter and the 1 cup of drained crushed pineapples. Pour this mixture over your hot cake and then let it cool.

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