Print Recipe

California Pound Cake

Recipe Ingredients

Pound Cake

Crunchy Topping

Method

  1. Preheat oven to 325 degrees F.
  2. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
  3. In a large non-reactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended.
  4. Add eggs, one at a time, beating well after each addition.
  5. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well.
  6. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
  7. To make topping: In a small bowl, blend all topping ingredients together.
  8. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a wooden pick inserted in the center comes out clean.
  9. Cool in pan on a wire rack.
  10. Remove from pan and slice.

Yield: 10 to 12 servings


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.