2 c. flour (don't pack cup)
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

Sift all above ingredients together put in mixing bowl. Make well and add in order: 7 egg yolks (unbeaten, medium size) 3/4 c. pineapple juice (unsweetened) 2 tsp. lemon rind (grated) 1/2 c. crushed pineapple (well drained)

Beat above until smooth. Measure into large mixing bowl: 1/2 tsp. cream of tartar

Whip egg whites and tartar but do not under whip. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir. Pour into ungreased tube pan immediately. Bake at 325 degrees for 60 to 70 minutes.

CREAMY PINEAPPLE ICING:

Cream together thoroughly:

2 tbsp. shortening and 1 tbsp. butter
1/4 tsp. salt
1/2 c. powder sugar

Add alternately 2 1/2 cups of powder sugar sifted and 1/2 cup well drained crushed pineapple. Beat until creamy.