Del Monte Pineapple Pound Cake
- 1 c. Del Monte crushed pineapple (in its own juice)
- 1/2 lb. (2 sticks) Blue Bonnet margarine
- 1/2 c. shortening
- 3 c. sugar
- 5 large eggs
- 3 c. sifted Pillsbury flour
- 1/2 tsp. salt
- 1 c. milk (room temperature)
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- Thoroughly drain pineapple, reserving juice for other recipes used.
- Cream together margarine, shortening and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder and salt.
- Add alternately with milk; mix until well blended.
- Add vanilla and lemon extract; fold in fruit.
- Pour batter into a greased and floured 9-inch or 10-inch tube pan.
- Place in cold oven and bake at 250u0b0 for 1 hour and 25 minutes or until tests done.
- Cool on rack 25 minutes.
- Remove from pan.
- Serve plain or dust with powdered sugar, if desired.
del monte, bonnet margarine, shortening, sugar, eggs, flour, salt, milk, vanilla extract, lemon extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=330333 (may not work)