Pineapple pound cake sl

Yield: 10 inch cake

Measure Ingredient
1 cup Vegetable oil
3 cups Sugar
6 eaches Eggs
1 teaspoon All-purpose flour
2 tablespoons Sugar
1½ teaspoon Cornstarch
1 teaspoon Baking powder
1 pinch Salt
¾ cup Crushed pineapple; undrained
1 teaspoon Vanilla extract
½ cup Pineapple juice

PINEAPPLE GLAZE

The Cake:

Combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; gradually add to oil mixture, beating well. Stir in pineapple and vanilla.

Pour batter into a well-greased and floured 10-inch tube pan. Bake at 250 degrees F for 1 hour and 25 minutes or until done. Invert pan and cool 10 to 15 minutes; remove from pan, and cool completely. Pour Pineapple Glaze over Cake. Yield: 1 10-inch cake.

Pineapple Glaze: Combine sugar and cornstarch in a heavy saucepan; stir well. Add juice, stirring well. Cook over medium heat until thickened and translucent. Cool. Yield: about ½ cup.

"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95

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