Old-fashioned pineapple sponge cake

If you like old-fashioned pineapple sponge cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months.

If you’d like, you can make the recipe with the topping listed below, or you can skip it entirely and leave the cake flat.

Ingredients:

1/2 cup of vegetable shortening

1/2 pound. softened butter

2 3/4 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/4 cup milk

3/4 cup crushed pineapple undrained canned with juice

1/4 cup butter, softened

1 1/2 cup powdered sugar

1 cup crushed pineapple, drained

Tip: Don’t substitute butter for margarine.

In a large bowl, combine the shortening, butter, and granulated sugar. Slowly add the eggs, one at a time, beating after each addition.

In a large bowl, sift the all-purpose flour with the baking powder and then add it to the cream mixture, 1 large tablespoon at a time, alternately with the milk. Add the vanilla extract and the crushed pineapples with the juice, mix all the ingredients well.

Lightly spray a 10 “round tube pan with nonstick cooking spray. Pour the cake batter into the prepared baking pan and place in a cold oven. Turn the heat to 325 degrees and bake for 1 hour 15 minutes, or until it is on top, it jumps back when touched lightly.

To make the pineapple topping: In a large bowl, combine the confectioner’s sugar, 1/4 cup of the softened butter, and 1 cup of the drained crushed pineapple. Pour this mixture over your hot sponge cake and then let it cool.