Pineapple Pound Cake
1 can (20 ounces) sliced pineapple
2/3 cup packed brown sugar
1/4 cup butter, cubed
9 maraschino cherries, halved
Pecan halves, optional
4-1/2 cups pound cake batter(below)
Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13-in. x 9-in. baking dish.
Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake near the center comes out clean. Immediately invert onto a serving platter. Cool. Yield: 12 servings.
Pound Cake Ring
1 pound butter, softened
3 cups sugar
1/2 cup plus 1 tablespoon milk
1 tablespoon lemon juice
1-1/2 teaspoon vanilla extract
1 teaspoon grated lemon peel
1/2 teaspoon lemon extract
4 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Confectioners’ sugar, fresh peaches, blackberries and mint, optional
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, lemon juice, vanilla, lemon peel and extract. Combine flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake.)
Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar and garnish with fruit and mint if desired. Yield: 2 cakes (9 cups batter).