Pineapple Pound Cake

Directions

1. 1
   Cream 1 1/2 cups margarine, shortening and sugar in mixer bowl until light and fluffy.
2. 2
   Add eggs one at a time, beating well after each addition.
3. 3
   Combine flour, baking powder and salt in bowl.
4. 4
   Add to creamed mixture alternately with 1 cup pineapple, mixing well after each addition.
5. 5
   Pour into greased and floured tube pan.
6. 6
   Bake at 300° for 1 hour and 10 minutes.
7. 7
   Cool in pan for several minutes.
8. 8
   Invert onto serving plate.
9. 9
   Cream remaining 1/2 cup margarine and confectioners sugar in mixer bowl until light and fluffy.
10. 10
    Fold in remaining 1/2 cup pineapple.
11. 11
    Spoon over warm cake.
12. 12
    Yield:
13. 13
    16 servings.