Pineapple pound cake sl
10 inch cake
Ingredients
| Quantity | 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 |
Directions
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