Pineapple Pound Cake

Source: Del Monte Corporation recipe booklet - 1982

1/2 pound butter (2 sticks), softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups sifted flour (sifted before measuring)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon vanilla extract
1 teaspoon lemon extract
8-ounce can crushed pineapple, drained

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift (this is the second sifting of flour) together the flour, baking powder and salt. Alternately add flour mixture and milk to the butter mixture. Mix until well blended. Add vanilla and lemon extracts. Fold in fruit.

Pour batter into a greased and floured 9- or 10-inch tube pan. Place in cold oven. Bake at 350 degrees for 1 hour 25 minutes or until tested done. Cool on rack 25 minutes. Remove from pan. Serve plain or dust with powdered sugar.

Makes 12 servings.