Pineapple Pound Cake

Cream shortening, butter and sugar. Add eggs, one at a time beating after each addition.

Sift flour and baking powder.

Add it alternately with milk, a teaspoon of milk at a time.

Stir in vanilla, pineapple and juice and blend well.

Pour into a well-greased and floured tube pan (10-inch) and place in cold oven and bake at 325° for 1 1/2 hours or until top springs back when lightly touched.

Let stand for a few minutes, then run knife around edge and remove carefully to cooling rack.

Combine topping ingredients and pour over cake while still hot.