Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup shortening
- 1 cup butter
- 2½ cups sugar
- 6 large eggs
- 3 cups sifted all-purpose flour
- 1 tsp baking powder
- ¼ cup milk
- 1 tsp vanilla
- ¾ cup crushed pineapple and juice
- =
Directions
Cream shortening, butter and sugar.
Add eggs, one at a time, beating after each addition.
Sift flour and baking powder.
Add creamed mixture, 1 heaping tbsp at a time, alternately with milk.
Add vanilla and stir in crushed pineapple with juice, blending well.
Pour into well-greased 10" tube pan.
Place in cold oven.
Set temp at 325°F.
Bake 1½ hours or until cake springs back when lightly touched.
Mix glaze ingredients together and pour over cake while still hot.
Cool before serving.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Egg Recipes
Category:Pineapple Recipes
Category:Pineapple juice Recipes