Pineapple Pound Cake

Ingredients:

For the cake:

• 4 cups all-purpose flour, sifted and measured accurately
• 3 cups granulated sugar
• 1 and 3/4 cups butter, softened
• 1/2 cup buttermilk
• 6 large eggs
• 2 teaspoons vanilla
• 20-ounce can crushed pineapple, drained (reserve 1/2 cup pineapple juice and 1 cup crushed pineapple for the cake; the rest is for the glaze)

For the glaze:

• Remaining pineapple and juice from the 20-ounce can
• 1 cup granulated sugar
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 325 degrees F. Ensure your oven is calibrated correctly.
2. Spray a 10-inch, 16-cup tube pan with non-stick spray.
3. In the order listed, add flour, sugar, butter, buttermilk, eggs, 1/2 cup pineapple juice, and vanilla to the 4-quart bowl of an electric mixer.
4. Beat at low speed for 1 minute, then scrape the sides.
5. Mix for an additional 2 minutes at medium speed.
6. Fold in the pineapple.
7. Pour the batter into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes. Test the cake with a wooden pick for doneness; it should come out with no crumbs or dry crumbs.

For the glaze:

1. In a small saucepan, bring the remaining pineapple and pineapple juice, along with 1 cup granulated sugar, to a boil.
2. Boil for 2 minutes, then simmer for 2 to 3 minutes.
3. Remove from heat and stir in 1 tablespoon of butter.
4. Pour the hot glaze over the cake.