2 c. vegetable shortening
3 c. sugar
10 eggs, room temperature
3 c. flour
1/2 tsp. salt
1 tbsp. lemon extract
1 lg. can crushed pineapple - reserve juice

Cream sugar and shortening, add 2 eggs at a time beating well. Sift flour and salt. fold in half cut at a time. Stir in pineapple and lemon extract. Pour into a greased (flour pan). Bake at 300 degrees for 1 1/2 hours. Cool for 15 minutes upside down onto the plate.

Glaze top and side with pastry brush. Refrigerate several hours before cutting.

GLAZE:

1/2 c. sugar
1 tbsp. butter
4 1/2 tbsp. reserved pineapple juice

Boil 5 minutes stirring constantly.