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Prep Time30 minutes excluding time to let eggs and butter come to room temp
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Cook Time1.5 hours
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This recipe came from the Southern Living cookbook that Aunt Tee gave me when I was in high school. Aunt Tee was not my aunt. She was my boyfriend’s great-aunt! There may have been some hope or expectation that my high school boyfriend and I were going to get married and believe me I could have done much worse. He was a cute guy. And his family was so kind to me. This cookbook is over 45 years old and has gone with me from Alabama to Louisiana to Washington, DC and back to New Orleans. It has survived countless moves, relationships and Spring Cleanings. I have spilled food on it, written in it and dog-eared some pages. The cookbook itself is very special. Having said that, I had never baked this pineapple pound cake in part because it calls for putting the cake in a cold oven then cranking up the heat. I wasn’t too sure about that but I decided to trust the recipe. The cake that emerged from the oven after an hour and a half (actually about six minutes shy of that) was beautiful with the most perfect golden exterior and fine crumb. And — this pineapple pound cake made the perfect background for a scoop of macerated strawberries and whipped cream. I love this recipe.
Ingredients
POUND CAKE
Macerated Strawberries
Whipped Cream
Directions
Let the Crisco and butter come to room temp in the bowl of your beautiful Kitchenaid mixer. Then with paddle, cream the mixture. Add sugar gradually until you have a fluffy white mixture.
Add eggs one at a time, and beat well after each addition.
Add flour and milk to make a creamy batter. Start and end with flour. Add the flour one heaping spoon or small cup at a time, alternating with milk.
Add vanilla.
Add pineapple and stir in with spoon or big plastic spatula.
Pour in Bundt pan that is greased and floured lightly.
Put cake in a COLD oven then turn it on and bake at 325 degrees for an hour and a half. Check after an hour and 15 or 20 minutes. The last one I baked was ready in an hour and 24 minutes.
TO MACERATE STRAWBERRIES. Hull them and put them in a glass bowl. Cover lightly with a layer of sugar. Grate lemon peel over the berries. Pour a teaspoon of Patron Orange Liqueur in, mix well, and refrigerate at LEAST 30 minutes or even overnight.
WHIPPED CREAM: I like to put my glass bowl and beaters in the frig and let them get really cold. Then beat the cream until thick and on the way to getting stiff. Add the sugar and vanilla. Store in frig.
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