Pineapple Pound Cake

A tropical twist on a classic pound cake!

Servings:

Nutrition:

Calories 540, Total Fat 22g, Saturated Fat 5g, Cholesterol 65mg, Sodium 240mg, Total Carbohydrate 80g, Dietary Fiber 1g, Total Sugar 55g, Protein 6g.

Batter

Prep Time/Cook Time:

15 minutes / 1 hour and 20 minutes

Ingredients:

4 Eggs
3 cups Flour, sifted
1/2 tsp. Salt
1 tsp. Soda
1/2 tsp. Baking Powder
2/3 cup Buttermilk
1/3 cup Crushed Pineapple, drained
1/2 cup Pecans, chopped (optional)
1 cup Shortening
2 cup Sugar
1 tsp "ADAMS BEST" VANILLA
1 tsp ADAMS BUTTER FLAVOR
1/2 tsp ADAMS PINEAPPLE EXTRACT
1/2 tsp CRAYOLA® Yellow Food Color

Directions:

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

Ingredients:

1 cup Sugar
1/2 cup Pineapple Juice (from drained Pineapple)
1/4 cup Crushed Pineapple
1/2 tsp "ADAMS BEST" VANILLA
1/2 tsp ADAMS BUTTER FLAVOR
1/2 tsp ADAMS PINEAPPLE EXTRACT

Directions:

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.

Pineapple Pound Cake

Batter

Icing

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