Pineapple Pound Cake

1/2 c. shortening 1 tsp. baking powder
1/2 lb. butter 1/4 c. milk
2 3/4 c. sugar 1 tsp. vanilla
6 large eggs 3/4 c. undrained crushed pineapple
3 c. sifted flour

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

Cream butter, shortening and sugar; add eggs one at a time, beating thoroughly after each addition. Add flour sifted with baking powder, large spoonful at a time, alternately with milk. Add vanilla. Stir in crushed pineapple and juice; blend well. Pour into grased and floured tube pan. Place in cold oven; turn oven to 325 degrees and bake for 1 1/2 hours until top springs back when touched lightly. Run knife around edge and remove carefully from pan; cool 10 minutes.
Glaze: Combine butter, powdered sugar, and drained pineapple and pour over cake.