Pineapple Pound Cake

1/2 cup Vegetable shortening
2 sticks Butter or margarine
2 3/4 cups Sugar
6 Large eggs
3 cups Flour, sifted
1 tsp Baking powder
1/4 cup milk
1 tsp vanilla
3/4 cup Crushed pineapple and juice

Cream shortening, butter, and sugar. Add eggs one at a time; beat after each egg. Sift baking powder with flour. Add to mixture one spoonful at a time, alternating with milk. Add vanilla. Stir in pineapple and juice. Blend well.

Pour batter in a well greased 10" tube pan. Place in cold oven. Turn oven to 325 and bake 1 1/2 hours or until springs back when touched. Run knife around edges and carefully remove to rack.

Icing

1 stick Butter or margarine
1 1/2 cups Powdered Sugar
1 cup Crushed pineapple

Combine butter, powdered sugar and 1 cup of drained pineapple. Pour over top of cake while hot.