Pineapple Pound Cake Sl Recipe
Yield: 10 inch cakeRecipe by luhu.jp
Ingredients:
1 cup: Vegetable oil,
1 tsp: Baking powder,
3 cup: Sugar,
1 pinch: Salt,
6 each: Eggs,
3/4 cup: Crushed pineapple, undrained
1 tsp: All-purpose flour,
1 tsp: Vanilla extract,
PINEAPPLE GLAZE
2 tbsp: Sugar,
1/2 cup: Pineapple juice,
1 1/2 tsp: Cornstarch,
Directions:
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 1/2 cup.
"Dinner on the James River" _Companys Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X
Submitted By JEFF PRUETT On 08-20-95
Source from luhu.jp
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 1/2 cup.
"Dinner on the James River" _Companys Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X
Submitted By JEFF PRUETT On 08-20-95
Source from luhu.jp