Pineapple Rum Pound Cake
3 sticks butter
1 c Splenda
1 c brown sugar
6 eggs
1 1/2 c whole wheat pastry flour
1 1/2 c bread flour
1 tsp baking powder
1/4 c milk
1 tsp vanilla
3/4 c crushed pineapple, undrained
Rum Glaze
Plain or toasted coconut
Cream together butter, Splenda and brown sugar. Add eggs one at a time, beating for 1 minute after each addition. Sift together the flours and baking powder, and add to creamed mixture a little at a time, alternately with the milk. Add the vanilla and the undrained pineapple and blend well.
Pour the batter into a greased and floured 10-inch tube pan. Place in cold oven and turn oven to 325 degrees. Bake for 1/2 hour or until toothpick inserted in center comes out clean. Let cake cool in pan a few minutes. Run knife around edges to loosen and carefully invert. Prick top of cake with fork all over and pour glaze over and let fall down sides of cake. Top with plain or toasted coconut. Garnish middle with a maraschino cherry (optional).
Rum Glaze
1 c butter
1/2 c sugar
1/2 c Splenda
1/2 c rum
Melt butter over low heat and add the Splenda and sugar stirring until dissolved. Remove from heat and add the rum.
A taste of the islands!
