Pineapple Pound Cake

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 into well-greased and floured 10-inch tube pan.

Place in a cold oven; set temperature at 325° and bake for 1 hour and 15 minutes, or until cake tests done.

Cool in pan 10 to 15 minutes.

Invert onto serving dish. If desired, drizzle glaze over top and sides.