Pineapple Pound Cake - cooking recipe

Ingredients

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

Preparation

Cream shortening, butter and sugar.
Add eggs one at a time, beating thoroughly after each addition.
Sift flour with baking powder; add to creamed mixture, 1 spoonful at a time, alternating with milk.
Add vanilla; stir in crushed pineapple and juice and blend well.
Pour batter into well-greased 10-inch tube pan. Place in cold oven.
Turn oven to 325\u00b0 and bake 1 1/2 hours or until top springs back when touched lightly. Let stand a few minutes in pan.
Run knife around edges and remove carefully to rack.
Combine butter, powdered sugar and about 1 cup drained pineapple.
Cook until clear.
Pour over cake.
Let run down sides.