Upshaw Pound Cake - cooking recipe

Ingredients

1 lb. butter
1 lb. powdered sugar
8 eggs
1 small can pineapple juice
1 lb. Swans Down cake flour

Preparation

Cream sugar and butter. Fill empty sugar box with flour to measure 1 pound.
Sift flour 3 times.
Add eggs, one at a time, alternately with flour, adding a little pineapple juice to mix. Continue until eggs, flour and juice are used.
Mix thoroughly with electric beater.
Bake in tube pan, greased and floured, for 1 hour at 325\u00b0 until done.