Pineapple Pound Cake

Directions

1. 1
   Cream shortening, butter and sugar.
2. 2
   Add eggs, one at a time, beating thoroughly after each addition.
3. 3
   Add flour sifted with baking powder, 1 spoonful at a time, alternately with milk.
4. 4
   Add vanilla.
5. 5
   Stir in crushed pineapple and juice and blend well.
6. 6
   Pour batter into well-greased 10-inch tube pan.
7. 7
   Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours, or until top springs back when touched lightly.
8. 8
   Let stand for a few minutes in pan. Run knife around edges and remove carefully to rack or plate.
9. 9
   Now combine butter, powdered sugar and 1 cup drained pineapple.
10. 10
    Pour over cake while still hot.