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<blockquote data-quote="moreluck" data-source="post: 520764" data-attributes="member: 1246">Perfect Pineapple Pound CakeIngredients:1 can (20 ounce size) crushed pineapple, undrained, divided1/2 cup vegetable shortening1 cup butter or margarine2 cups granulated sugar6 large eggs3 cups sifted all-purpose flour1 teaspoon baking powder1/4 cup milk1 teaspoon vanilla extract1/4 cup butter or margarine1 1/2 cup confectioners&#039; sugarDirections:First, put 3/4 cup undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup; set aside. Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well. Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325 degrees friend and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack. Combine butter, confectioners&#039; sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.</blockquote>

[QUOTE="moreluck, post: 520764, member: 1246"] Perfect Pineapple Pound Cake [B]Ingredients[/B]: 1 can (20 ounce size) crushed pineapple, undrained, divided 1/2 cup vegetable shortening 1 cup butter or margarine 2 cups granulated sugar 6 large eggs 3 cups sifted all-purpose flour 1 teaspoon baking powder 1/4 cup milk 1 teaspoon vanilla extract 1/4 cup butter or margarine 1 1/2 cup confectioners' sugar [B]Directions[/B]: First, put 3/4 cup undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup; set aside. Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well. Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325 degrees friend and bake for 1 1/2 hours, or until top springs back when touched lightly with finger. Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack. Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot. [/QUOTE]

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