Recipe for cooking pineapple supreme pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Pineapple Supreme Pound Cake

This is a lrg. cake that has a delicate, but firm, texture. It is a pretty cake for special occasions.

1 c. (2 sticks) butter
2 3/4 c. sugar
3 c. flour, sifted
1 tsp. baking powder
1 tsp. butter flavoring
Yellow food coloring
1/2 c. shortening
6 lrg. eggs
1 1/2 c. crushed pineapple
3 tsp. vanilla extract or flavoring
1 1/2 tsp. pineapple flavoring

Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift flour with baking powder; add alternately with pineapple and juice. Add flavorings and food coloring. Pour batter into greased and floured Bundt or tube pan. Place in cold oven. Set oven at 350 degrees F and bake for approximately 1 1/2 hours. Remove cake from pan. For best results, make Pineapple Supreme Cake Topping ahead of time and apply to cake when it comes out of oven warm.

Pineapple Supreme Cake Topping
1 c. crushed pineapple
1 1/2 c. powdered\sugar
1/2 c. butter
6 whole maraschino cherries

Bring all ingredients except cherries to a simmer for 3 to 4 min.. Apply to cake using cherries to decorate.