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PINEAPPLE POUND CAKE AND PINEAPPLE TOPPING Recipe

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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