Pineapple Pound Cake - cooking recipe

Ingredients

1/2 c. Crisco
2 3/4 c. sugar
2 1/2 c. plain flour, sifted
1/4 c. milk
3/4 c. undrained pineapple
2 sticks butter
6 large eggs
1/2 c. self-rising flour
1 tsp. vanilla

Preparation

Cream shortening, butter and sugar.
Add eggs, one at a time, beating
thoroughly after each addition.
Sift flour and add to creamed
mixture,
one spoonful at a time, alternately with milk. Add vanilla;
stir in crushed pineapple and juice. Blend well. Pour batter into a well-greased 10-inch tube pan. Place cake in cold oven.\tTurn oven to
325\u00b0and bake for 1 1/2 hours
or until top springs back
when
touched
lightly.
Let stand for a few minutes in pan.
Run
knife
around
edge
and turn it out.
Put the icing on while hot.