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1/2 c. shortening 1 tsp. baking powder 1 c. butter or oleo 1/4 c. milk 2 3/4 c. sugar 1 tsp. vanilla extract 6 eggs 3/4 c. crushed pineapple drained 3 c. all-purpose flour 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, beating well after each addition. Stir in crushed pineapple. Pour batter into well greased and floured 10-inch tube pan. Place in cold oven. Set temperature at 325ø and bake 1 hour and 15 minutes or until cake tests done. Invert onto serving plate. Pineapple Glaze 1/4 c. melted butter 1 c. crushed pineapple drained 1 1/2 c. powdered sugar Combine butter, powered sugar and pineapple, mixing until smooth. Drizzle over top and sides of cake. |