Tony Claxton's Recipes
Pineapple Pound Cake		    

I made a glaze for this cake using the juice from the pineapple mixed with about half as much sugar and brought to a boil. Pour this over the cake allowing it to soak in. The easiest way to do this is to remove the cake from the pan, clean the pan, then put the cake back in and pour the glaze in. Remove the cake when the liquid is absorbed. I made this cake in a bundt pan, so the glaze stayed in. In a tube pan some might seep out.

                                   

Ingredients
8 oz can Crushed Pineapple, drained
1/2 lb Butter
1/2 C Shortening
3 C Sugar
5 Eggs
3 C sifted flour
1/2 t Baking Powder
1/2 t Salt
1 C Milk, room temperature
1 T Vanilla Extract
1 t Lemon Extract


Instructions
  • Preheat oven to 350°
  • Grease and flour 9 or 10 inch tube pan.
  • Thoroughly drain pineapple, reserving juice for glaze, if making.
  • Cream together butter, shortening and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift together flour, baking powder and salt.
  • Add to creamed mixture alternately with milk. Mix until well blended.
  • Add vanilla and lemon extract and fold in fruit.
  • Pour batter into pan and bake 85 minutes or until tests done.
  • Cool 25 minutes then remove from pan and allow to cool completely.


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