Pineapple Pound Cake
Pineapple Pound Cake recipe
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or shortening |
|
| 3 | large |
eggs
|
|
| ½ | cup |
pineapple juice concentrate
unsweetened, frozen, thawed |
* |
| ½ | cup |
water
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or shortening |
|
| 3 | large |
eggs
|
|
| 118 | ml |
pineapple juice concentrate
unsweetened, frozen, thawed |
* |
| 118 | ml |
water
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
Directions
In a large mixing bowl beat together butter (or shortening), eggs, pineapple juice concentrate, and water until thoroughly blended.
Add flour, baking soda, and baking powder; beat just until Spoon mixture evening into a 9 x 5 inch oiled and floured loaf pan.
Bake in a preheated oven at 350℉ (180℃) F for 45 minutes or until knife inserted comes out clean.
Cool on a wire rack.
