Pineapple Pound Cake

Ingredients

• 0.5 cups shortening
• 1 cup butter
• 1.75 cups white sugar
• 6 eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 0.25 cups milk
• 1 teaspoon vanilla extract
• 0.75 cups crushed pineapple with juice
• 0.25 cups butter
• 1.5 cups confectioners' sugar
• 1 cup crushed pineapple , drained

Instructions

1. 1

   Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside.

2. 2

   In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.

3. 3

   Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.

4. 4

   To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.