FOR THE CAKE:
3 C. Flour
1 C. (2 sticks) Butter – Unsalted, Room temp
1 1/2 C. Sugar
1/2 C. Buttermilk – Room temp
1 1/2 tsp Baking Powder
1/2 C. Shortening
1 tsp. Vanilla or Almond Extract
4 Eggs – Room temp
1 Can (8 oz.) Crushed Pineapple

PREHEAT OVEN TO 350º

GREASE AND FLOUR A 9-INCH BUNDT PAN or

USE A FLOUR BASED NON-STICK SPRAY*

DRAIN PINEAPPLE AND RESERVE JUICE.

Combine the flour and baking powder in a medium size bowl and set aside.

In the bowl of your heavy-duty mixer cream together the sugar, shortening and butter until

well combined and creamy. Add eggs one at a time while beating on a low speed for several seconds before adding the next egg and continue beating only until all combined.

Add the flour mixture alternately with the buttermilk slowly and only beat until all incorporated. Do not overbeat or the cake will be dry.

Add the pineapple and extract and beat only until all is evenly combined. Do not overbeat.

Pour batter into prepared pan (*for Bundt pans I find that Baker’s Joy Spray works best for me) and bake for 70-85 minutes (check after the 65 minute mark as all ovens are different and you don’t want to overbake) until a tester comes out with just a little crumb attached.

Cool in the pan for 15 minutes on a rack and then turn out on your serving plate.

FOR THE GLAZE
2 Tbs Butter – Unsalted, Melted
2 C. Powdered Sugar – Sifted
1/2 Tsp. Vanilla Extract
1/4 Reserved Pineapple Juice

In a small bowl, whisk all the glaze ingredients together until smooth and well blended. With a chop stick end or something similar, poke a few holes all over the top of the cake. Slowly drizzle the glaze over the cake a little t a time and multiple times until the cake is nicely coated.

BUON MANGIATA!