Pineapple Pound Cake - cooking recipe

Ingredients

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

Preparation

Cream shortening, margarine and sugar.
Add eggs one at a time, beating well after each addition.
Sift powder and flour together.
Add this to cream mixture with milk (1/2 flour, then milk).
Add remaining flour and vanilla.
Stir in crushed pineapple and juice; blend well.
Use greased 10-inch tube pan. Cook at 325\u00b0 for 1 1/2 hours until cake springs back.
Cool before removing from pan.