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Recipes
Pound Cake - Pineapple Pound Cake Print Version
Batter
Preheat oven to 325 degrees. Cream shortening and sugar. Add eggs one at a time. Add Adams Flavors and Yellow Food Color. Mix well. Sift flour, salt, soda, and baking powder together; add alternately with buttermilk. Fold in crushed pineapple and pecans; blend well. Pour into 10" stem pan (or two 8" x 4" loaf pans) that has been greased and dusted with flour. Bake at 325 degrees for approximately 1 hour and 20 minutes, or until toothpick inserted in center comes out clean. Do not over bake. Remove cake from pan while still hot, and brush on icing with a pastry brush covering top and sides.

Icing
Combine sugar, pineapple juice, crushed pineapple, Adams Flavors and bring slowly to a boil, stirring constantly. Let boil one minute, then apply to cake while still hot. Archives

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pineapple pound cake

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Ingredients

Adams Best - 1.5 FL OZ Bottle

Imitation Pineapple Extract - 1.5 FL OZ Bottle

Yellow Food Color - 1.5 FL OZ Bottle

Imitation Butter Flavor - 1.5 FL OZ Bottle