Pineapple Pound Cake

Recipe View Prepare the Pan: Generously grease and flour a 10-inch tube pan. In a medium bowl, sift together the flour and baking powder. Set aside. (5 minutes)

Recipe View Cream the Base: In a large bowl, using an electric mixer, cream together the shortening, 1 cup of softened butter, and granulated sugar until light and fluffy. (7 minutes)

Recipe View Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (5 minutes)

Recipe View Combine Wet and Dry: Gradually add the sifted flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour. Beat until just combined. (5 minutes)

Recipe View Add Pineapple: Gently fold in the 3/4 cup of crushed pineapple (with its juice). (2 minutes)

Recipe View Bake from Cold: Pour the batter into the prepared 10-inch tube pan. Place the pan in a COLD oven. Then, turn the oven to 325°F (165°C) and bake for 90 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched. (90 minutes)

Recipe View Cool and Unmold: Remove the cake from the oven and let it stand in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Prepare the Glaze: While the cake is cooling, prepare the glaze. In a small saucepan, combine the 1/4 cup of butter, confectioners' sugar, and 1 cup of well-drained crushed pineapple. Heat over medium-low heat, stirring constantly, until the butter is melted and the glaze is smooth. (5 minutes)

Recipe View Glaze the Cake: Pour the warm glaze evenly over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving. (5 minutes)