Pineapple pound cake

 

Pineapple pound cake 

Cake:

1 cup butter at room temperature 
½ cup shortening
2¾ cups sugar
6 eggs at room temperature 
3 cups all-purpose flour
1 teaspoon baking powder
¼ cup milk at room temperature 
¾ cup crushed pineapple, drained- keep the juice for the topping to use later.
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. Mix the powder sugar with a tablespoon of pineapple juice and drizzle over cake
1 cup crushed pineapple, undrained. Place pineapple on top on the cake , make it look nice and pretty.

Combine ingredients, heat, and pour over war