1/2 c vegetable shortening
1 c butter
2 3/4 c sugar
6 large eggs
3 c sifted flour
1 t baking powder
1/4 c milk
1 t vanilla
3/4 c undrained crushed pineapple
1/4 c butter, melted
1 1/2 c confectioners' sugar
1 c crushed pineapple, drained
Grease & flour a 10" tube pan
set aside. In a large bowl, cream the shortening, butter & sugar. Add eggs, one at a time, beating thoroughly after eachy addition. In another bowl, sift the flour & baking powder. Add flour in small batches to the creamed mixture alternately with the milk, beginning & ending with the flour. Add vanilla & stir in undrained crushed pineapple & juice
blend well. Pour batter into prepared pan & placein a cold oven. Bake at 350 for 1 1/2 hours or until top springs back when touched lightly. Combine the melted butter, sugar & drained pineapple until sugar is dissolved. Spoon over cake while still hot. 493 cal, 23g fat, 80mg chol, 111mg sod
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