Three sisters worked together to get this cake. The three plus a whole family.
About 15 years ago, Mary Mackintosh Plyler began a family cookbook. As with many such projects, the response was gradual at first, and then because of certain conditions and her living in Washington state, she couldn’t complete the project.
That’s when her three sisters-in-law – twins Theresa and Alice Plyler, who married brothers Jim Glass and John Glass, and Betty Plyler Ashe – began work on the collection and printed it in January 2004. The Plyler Family Favorites is in its third printing.
Alice Plyler Glass, Theresa Plyler Glass and Betty Plyler Ashe
All three sisters are active in Baptist churches. For about 30 years, Theresa and Jim Glass have been members of Southside Baptist in Sumter, where Tommy Atkinson is pastor. She is in her 15th year as WMU director and is also on the Homebound committee, and her husband Jim is a former deacon. They have three children: Jimmie Glass, Patti G. Rogers, and Anna G. Odon.
Alice and her husband, John Glass, are members of Crooked Run Baptist near Winnsboro. She is in charge of meals for the Faith Ministry Team and helps in the church library. Alice and John have two sons, Johnnie and George. Tommy Hutto is the pastor of Crooked Run.
Betty Plyler Ashe, a member of Lowry’s Baptist in Chester Association, has taught the ladies Sunday school class for nearly 40 years. She and her late first husband, Albert McKeown, had three sons (Mac, Simmy, and Jimmy) and one daughter, Dorothy – who, with her husband Everett Burnette, served for a period as missionaries in the Ivory Coast and Senegal in west Africa. Betty’s second husband, Boyd Ashe, is also deceased.
Betty’s pastor at Lowry’s Baptist is Denver Parker.
Theresa is retired from her position with the Sumter County Department of Social Services, and it was there that she got the Pineapple Pound Cake recipe. Someone brought it to one of their nibbling sessions, she liked it, and asked for the recipe.
We thank Theresa, Alice, Betty and all the Plyler family for sharing, through their cookbook, this recipe with us. It’s one you will enjoy. Because of the moistness of the pineapple, this cake is good immediately and, as with other pound cakes, is also good the second and third days. You can decorate it with pineapple slices or leave it plain. Either way, make this good cake Friday or Saturday and have it waiting for … Sunday Dinner.
Pineapple Pound Cake
2 sticks (1 cup) butter or margarine
½ cup vegetable shortening
6 eggs
2¾ cups sugar
3 cups sifted plain flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup crushed pineapple (in its own juice, undrained)
1¾ cups powdered sugar
¼ cup butter or margarine
¼ cup crushed pineapple with juice
Have all ingredients at room temperature. Grease and flour tube pan. Preheat oven to 300 degrees.
Sift flour, measure, add baking powder, and sift again. Set aside.
Mix the 1 cup of butter, vegetable shortening, and sugar to a creamy texture. Add eggs one at a time, mixing after each.
Add flour and baking powder. Mix gently with a spoon, then use mixer. Add vanilla, and, last, add pineapple.
Pour batter into prepared pan and bake for 1½ hours. Do not open oven because cake is easy to fall. After 1 hour and 20 minutes, check to see if it is done. When cake is done, cool for a short time – just enough to get cake out of pan.
Combine the powdered sugar, ¼ cup butter, and ¼ cup pineapple. Frost the warm cake, covering top and sides.
Note: I buy the 15½-ounce size can of crushed pineapple. Use 1 cup in the cake and the rest in the glaze. You may use an oblong pan, but the 13×9-inch pan is not big enough. I have a 10½x16-inch pan, and I bake the cake in it at 300 degrees for only 50 minutes because it makes a thinner cake. If you use the oblong pan, just leave cake in pan and glaze.