PINEAPPLE POUND CAKE

1/2 cup shortening
1 cup butter or margarine
2 3/4 cups sugar
6 eggs
3 cups all-purpose flour
1 tsp baking powder
1/4 cup milk
1 tsp vanilla extract
3/4 cup crushed pineapple, undrained
Pineapple Glaze (recipe follows)

Well grease and flour a 10-inch tube pan.

Combine shortening, butter, and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla. Stir in crushed pineapple. Pour batter into prepared pan.

Place in a cold oven, set temperature to 325 degrees F, and bake 1 hour and 15 minutes or until cake tests done. Cool 10-15 minutes in pan.

Invert cooled cake onto serving plate; drizzle Pineapple Glaze over top and sides.

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PINEAPPLE GLAZE

1/4 cup butter or margarine, melted
1 1/2 cups powdered sugar
1 cup crushed pineapple, drained

Combine butter and powdered sugar, mixing until smooth. Stir in pineapple. Makes about 1 1/.2 cups

Source: Magazine Clipping