Pineapple Pound Cake - cooking recipe

Ingredients

1/2 c. vegetable shortening
1/2 lb. butter or margarine
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 extract
3/4 c. undrained crushed pineapple
1/4 c. butter or margarine
1 1/2 c. powdered sugar
1 c. crushed pineapple, drained

Preparation

Cream shortening, butter and sugar.
Add eggs, one at a time, beating thoroughly after each addition.
Add flour sifted with baking powder, 1 spoonful at a time, alternately 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 for 1 1/2 hours, or until top springs back when touched lightly.
Let stand for a few minutes in pan. Run knife around edges and remove carefully to rack or plate.
Now combine butter, powdered sugar and 1 cup drained pineapple.
Pour over cake while still hot.