3 c. all purpose flour
1/2 c. shortening
1/2 lb. butter
2 3/4 c. sugar
1 tsp. baking powder
1/4 to 1/2 c. milk
3/4 c. crushed pineapple, undrained
6 lg. eggs
1 tsp. vanilla

Have all ingredients at room temperature. Cream shortening, butter and sugar; add eggs one at a time, beating well after each. Add flour, sifted with baking powder, one spoonful at a time, alternately with milk. Add vanilla; stir in undrained pineapple and bake in a greased and floured tube pan. Place in cold oven and bake at 325 degrees approximately 1 1/2 hours. Remove cake from oven and let stand a few minutes in pan. Run knife around edges and remove carefully to rack. Put a sheet of waxed paper below rack to catch drippings.

GLAZE:

1/4 c. butter
1 1/2 c. powdered sugar
1 c. crushed pineapple, drained

Combine and pour over cake while hot. This cake is good with or without glaze. I use butter in this cake for better flavoring.