Pineapple Pound Cake
- 1 cup butter
- ½ cup shortening
- 2¾ cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup milk
- ¾ cup crushed pineapple, drained
- 1 teaspoon vanilla
Cream together butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add flour mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, floured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping, and cover. The cake is better after it sits for a couple of days.
Topping:
- 1½ cups powdered sugar
- 1 cup crushed pineapple, undrained
- ¼ cup butter
Combine ingredients, heat, and pour over warm cake.
To order a copy of Hopewell Heritage Cookbook, call the church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.
Additional recipes from Hopewell Heritage Cookbook that appeared originally with this one:
Chicken Salad
Vegetable Meat Loaf
Hopewell’s Yeast Rolls