Aunt Rosie’s Pound Cake

It’s hard for me to imagine a home without a pound cake on the counter. It is always a great dessert but I love it mot toasted in the morning and slathered with butter.

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Pound Cake

This is one of my Aunt Rosie's pound cake recipes. As she says "It's not a big one, but it is a good sweet one."
She uses pineapple juice for the liquid. You don't really taste the pineapple. You can use any other juice or buttermilk too.
Course: Endings
Cuisine: American
Keyword: butter, cake, pound cake
Servings: 12 slices


  • 1 10" Tube Pan


  • 1 cup Unsalted Butter, at room temperature
  • 2 cups Granulated White Sugar
  • 5 Lg. Eggs, at room temperature
  • 2 cups All-purpose Flour
  • 1 tsp. Kosher Salt
  • 5 Tbs. Pineapple Juice


  • Preheat oven to 325°
    Cream together butter and sugar.
    You are looking for it to be light in color and fluffy.
    Add eggs, one at a time, beating well after each addition.
    Whisk flour and salt together.
    Add flour, in thirds, alternating with pineapple juice. Always start and finish with your dry ingredients.
    Do not overmix. Just let the flour barely incorporate. Finish mixing with a spatula, by hand.
  • Grease and flour a 10" tube pan. Pour batter in and set on a baking sheet.
    Bake for 50 minutes to an hour.
    Let cool for 10 minutes in pan. Then invert and let fall naturally out of pan.

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