POUND CAKE:

1/2 cup shortening (Crisco)
1 cup (2 sticks) butter
3 cups sugar
1 tsp. almond extract
1 tsp. lemon extract
1 tsp. orange extract
1 tsp. vanilla
5 eggs
3 cups all-purpose flour
dash salt
1 cup milk

Cream shortening and butter together, gradually add sugar. Cream till light. Add extracts. Add eggs and cream together. Sift together dry ingredients. Add to creamed mixture, alternately with milk, beating after each addition. Pour into greased angel food or Bundt pan.

Bake at 325°F for 90 minutes.

PINEAPPLE TOPPING:

1 egg
1 cup sugar
2 tsp. cornstarch
1 (12 oz.) can evaporated milk
1 (20 oz.) can crushed pineapple
1 tsp. vanilla

Combine together all ingredients. Cook in double boiler until thick or until mixture is of spreading consistency. Spread on cooled cake.

Submitted by: Barbara Miller