Pineapple Pound Cake - cooking recipe

Ingredients

1/2 c. shortening plus 2 sticks margarine or butter
2 3/4 c. sugar
6 large eggs
3 c. sifted all-purpose flour
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. undrained pineapple and juice
1/4 c. butter or margarine, melted
1 1/2 c. powdered sugar
1 c. drained, crushed pineapple

Preparation

Cream shortening, butter and sugar. Add eggs, one at a time beating after each addition.
Sift flour and baking powder.
Add it alternately with milk, a teaspoon of milk at a time.
Stir in vanilla, pineapple and juice and blend well.
Pour into a well-greased and floured tube pan (10-inch) and place in cold oven and bake at 325\u00b0 for 1 1/2 hours or until top springs back when lightly touched.
Let stand for a few minutes, then run knife around edge and remove carefully to cooling rack.
Combine topping ingredients and pour over cake while still hot.
Pour the following over hot baked cake: