Del Monte Pineapple Pound Cake - cooking recipe

Ingredients

1 c. Del Monte crushed pineapple (in its own juice)
1/2 lb. (2 sticks) Blue Bonnet margarine
1/2 c. shortening
3 c. sugar
5 large eggs
3 c. sifted Pillsbury flour
1/2 tsp. salt
1 c. milk (room temperature)
1 tsp. vanilla extract
1 tsp. lemon extract

Preparation

Thoroughly drain pineapple, reserving juice for other recipes used.
Cream together margarine, shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt.
Add alternately with milk; mix until well blended.
Add vanilla and lemon extract; fold in fruit.
Pour batter into a greased and floured 9-inch or 10-inch tube pan.
Place in cold oven and bake at 250\u00b0 for 1 hour and 25 minutes or until tests done.
Cool on rack 25 minutes.
Remove from pan.
Serve plain or dust with powdered sugar, if desired.