Pineapple Pound Cake

Directions

1. 1
   Cream shortening, margarine and sugar.
2. 2
   Add eggs one at a time, beating well after each addition.
3. 3
   Sift powder and flour together.
4. 4
   Add this to cream mixture with milk (1/2 flour, then milk).
5. 5
   Add remaining flour and vanilla.
6. 6
   Stir in crushed pineapple and juice; blend well.
7. 7
   Use greased 10-inch tube pan. Cook at 325° for 1 1/2 hours until cake springs back.
8. 8
   Cool before removing from pan.