Pineapple Pound Cake

This recipe was submitted by Carla Blue of Hope Mills, N.C.
Carla is a member of South River EMC.

1/2 cup shortening
1 cup butter
1 3/4 cups white sugar
6 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple with juice
1/4 cup butter
1 1/2 cups confectioner’s sugar
1 cup crushed pineapple, drained

Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside. In a large bowl, cream together the shortening, 1 cup butter, and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple.

Pour into 10-inch tube pan. Place in cold oven. Turn oven to 325 degrees F and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan.

To make the glaze: In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.

Servings: 12