Pineapple Macadamia Nut Pound Cake
Ingredients
1/2 C. shortening
1 C. butter
2 3/4 C. sugar
6 eggs
3 C. flour
1 Tbsp. baking powder
1/4 C. milk
1 tsp. vanilla
3/4 C. crushed pineapple with liquid
3/4 C. coarsely chopped macadamia nuts
Glaze:
1/4 C. butter, melted
1-1/2 C. confectioner’s sugar
1 C. crushed pineapple, drained
Cooking Instructions
Grease and flour a large tube pan (angel food pan). Cream together shortening, butter, and sugar. Beat eggs in one at a time. Add flour, baking powder, and milk; blend well. Add vanilla and pineapple. Beat 3 minutes with mixer on medium speed, stir in nuts until blended. Pour into prepared pan and put in cold oven; set oven to 350 degrees and bake for 1 hour and 15 minutes. Let cake cool in pan 10 minutes, then invert and glaze. Glaze: Mix all ingredients together until well blended. Spoon and brush on warm cake. Decorate with some finely chopped macadamia nuts and Maraschino cherries.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)