The crushed pineapple in this pound cake makes it very moist and flavorful.

• 1 cup butter or margarine softened
• 1/2 cup shortening
• 2 3/4 cups sugar
• 6 large eggs
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1 (15 1/4 ounce) can crushed pineapple, undrained
• 1 teaspoon vanilla extract

Directions

Beat butter and shortening at medium speed of an electric mixer about 2 minutes or until soft and creamy.  Gradually add sugar, beating at medium speed 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Mix at low speed just until blended after each addition.  Stir in pineapple and vanilla.  Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 1 hour and 30 mintues or until a wooden pick inserted in the center comes out clean.  cool in a pan on a wire rack 10 to 15 minutes, remove from pan and let cool completely on a wire rack. Yield: oen 10-inch cake