Combine shortening, butter and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each. Sift flour and baking powder together; add to creamed mixture and beat well. Stir in pineapple. Pour batter into a well greased and floured 10 inch tube pan. Place in cold oven. Bake at 325° F. for 1 hour and 30 minutes. Cool 10 to 15 minutes in pan. Invert onto serving plate and top with glaze.
Pineapple Glaze:
Combine butter and sugar in saucepan on low heat and dissolve. Add pineapple and mix well. Top cake with mixture.
Ingredients
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1/2 cup shortening (Crisco)
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3 cups all purpose flour
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1 teaspoon baking powder
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1 can undrained crushed pineapple (large can)
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6 eggs
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1 cup butter
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2 3/4 cups sugar
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PINEAPPLE GLAZE:
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1/4 cup butter
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1 1/2 cups powdered sugar
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1 large can crushed pineapple
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