Pineapple Pound Cake

Scribbled Underline

Ingredients needed

– 3 cups all-purpose flour – 1 teaspoon baking powder – 1 cup unsalted butter softened – ½ cup shortening – 2 ¾ cups granulated sugar – 4 eggs room temperature – ½ cup buttermilk – 1 cup crushed pineapple drained but juice reserved – 1 teaspoon vanilla extract

In a large bowl, combine butter, shortening, and sugar and mix on medium speed until creamed together. Scrape down the sides of the bowl as needed.

Step 1:

Add the eggs one at a time, mixing at high speed for 30 seconds after each addition.

Step 2:

Combine the flour and baking powder in a separate bowl. Rotate adding the dry ingredients and buttermilk to the creamed mixture. Only mix a little between each addition.

Step 3:

Beat in the pineapple and vanilla extract just so it’s evenly distributed.

Step 4:

Transfer batter to the pan and bake for 75-85 minutes, until a wooden toothpick can be inserted into the center of the cake and comes out with a few moist crumbs.

Step 5:

Cool for 10 minutes then turn the cake over to a cooling rack to finish.

Step 6:

Whisk together the glaze ingredients

Step 7:

Drizzle the glaze over top of the cooled moist pound cake.

Step 8:

Slice and serve! It also goes great with vanilla ice cream.

Step 9:

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