Pineapple Pound Cake

Ingredients

• 12 c shortening plus 2 sticks margarine or butter
• 2 34 c sugar
• 6 large eggs
• 3 c sifted all-purpose flour
• 1 tsp baking powder
• 14 c milk
• 1 tsp vanilla
• 34 c undrained pineapple and juice
• 14 c butter or margarine melted
• 1 12 c powdered sugar
• 1 c drained crushed pineapple

Directions

1. Cream shortening butter and sugar Add eggs one at a time beating after each addition
2. Sift flour and baking powder
3. Add it alternately with milk a teaspoon of milk at a time
4. Stir in vanilla pineapple and juice and blend well
5. Pour into a well-greased and floured tube pan 10-inch and place in cold oven and bake at 325 for 1 12 hours or until top springs back when lightly touched
6. Let stand for a few minutes then run knife around edge and remove carefully to cooling rack
7. Combine topping ingredients and pour over cake while still hot
8. Pour the following over hot baked cake