Ingredients:
For the Pound Cake
2 1/2 cups self-rising flour
1 1/2 cups vegetable oil
1 small can crushed pineapple, with juice
1 cup chopped nuts (optional)
1 Tbsp. ground cinnamon
2 cups granulated sugar
4 eggs
1 tsp. vanilla extract
For the Glaze:
1/4 stick (28 grams/1 oz./2 tbsp.) margarine
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 tsp. baking soda
1 tsp. lemon extract
Instructions:
For the Pound Cake:
Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch tube pan.
Combine all pound cake ingredients, mix well. Pour batter into prepared tube pan and bake in preheated 350 degree F (180 C) oven for 1 hour (or less depending on your oven).
For the Glaze:
Combine all glaze ingredients in top of double boiler and cook until slightly thick. Pour over pound cake while hot.
*Note From Diana's Desserts
If desired, dust pound cake with confectioners' sugar when cake has cooled completely.
Makes 12-15 slices.
Photograph taken by Diana Baker Woodall
Source: My Mother, Ruby Taylor
Submitted By: Wesley Taylor
Date: July 20, 2003