Pineapple Pound Cake

Directions

1. 1
   Cream Crisco, butter and sugar.
2. 2
   Add eggs, one at a time, beating after each.
3. 3
   Add flour, sifted with baking powder.
4. 4
   Add 1 spoonful at a time alternately with milk and vanilla.
5. 5
   Stir in pineapple and juice.
6. 6
   Blend well.
7. 7
   Pour into well-greased 10-inch tube pan.
8. 8
   Place in cold oven.
9. 9
   Bake at 325° for 1 1/2 hours or until top springs back when touched.
10. 10
    Run knife around edge.
11. 11
    Set on rack to cool.