Pineapple Pound Cake

Gracie, Colton and Donya front
Steve holding Holland
Isabel and Brooke in the background.
Thanksgiving 2010



The day after Thanksgiving. Steve holding Holland, Colton in front of Momma
Steve and Colt just came back from bird hunting.



This is an old Charleston recipe. Brother Steve loved this cake when he was a wee little one!

Pineapple Pound Cake

1 ½ cup butter

8 ½ cups confectioner sugar

6 eggs

1 tsp lemon juice

1 tsp. vanilla

2 ½ cup crushed pineapple, drained ….little less than 2 cans usually

3 ½ cup sifted flour

Drain the crushed pineapple in a colander for at least one hour. Occasionally toss with fork. Reserve juice for glaze

Preheat oven to 325 degrees.

Cream butter and sugar in large mixing bowl.  Add the eggs one at a time, beating well after each addition. Stir in lemon juice and vanilla. Add the sifted flour all at once and beat with a wooden spoon. Stir in drained pineapple. Pour the mixture into a greased tube pan. Bake 325 degrees for 1 ½ hours. Test for doneness with tooth pick.  When almost cool turn out of pan onto cake stand.

Combine pineapple juice with 2 cups of powdered sugar. Blend well. Slowly spoon icing over cake.  Icing will run down the side of the cake.