If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down.
This one is from Aunt Rosie. here she subs out buttermilk for pineapple juice. It gives you a nice sweet flavor with a tropical aroma.
Pineapple Juice Pound Cake
- 10" Tube Pan
- 1 Cup Vegetable Shortening (Crisco) You can us butter.
- 2 Cups Granulated White Sugar
- 5 Lg. Eggs
- 2 Cups All-purpose Flour
- Preheat oven to 325°.Grease and flour a 10" Tube cake pan.
- In the bowl of a stand up mixer, fitted with a paddle attachment, cream together shortening and sugar, until really fluffy and combined.While still beating, add eggs one at a time, let each incorporate before adding another.Whisk salt into flour.Alternating with pineapple juice add the flour. Beat until just combined. Do not overmix.Pour into prepared pan and bake for an hour. Tester should have just a few crumbsLet cool 10 minutes in pan then turn our onto wire rack and cool completely.