1/2 c. vegetable shortening
1/2 lb. butter, 2 sticks
2 3/4 c. sugar
6 eggs, large
3 c. all purpose flour, sifted
1 tsp. baking powder
1/4 c. milk
1 tsp. vanilla
3/4 c. undrained crushed pineapple and juice
1/4 c. butter, 1/2 stick
1 1/2 c. powdered sugar
1 c. crushed pineapple, drained

Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition. Add flour sifted with baking powder, 1 spoonful at a time, alternating with milk. Add vanilla; stir in greased 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours or until top springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edges and remove carefully to rack.

Combine butter, powdered sugar, and about 1 cup of drained pineapple. Pour over cake while hot. (The icing can be optional).

NOTE: Leave out 3/4 cup pineapple and 1 cup milk; makes a good pound cake.