Del Monte Pineapple Pound Cake

• 1 c. Del Monte crushed pineapple (in its own juice)
• 1/2 lb. (2 sticks) Blue Bonnet margarine
• 1/2 c. shortening
• 3 c. sugar
• 5 large eggs
• 3 c. sifted Pillsbury flour
• 1/2 tsp. salt
• 1 c. milk (room temperature)
• 1 tsp. vanilla extract
• 1 tsp. lemon extract

1. Thoroughly drain pineapple, reserving juice for other recipes used.
2. Cream together margarine, shortening and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Sift together flour, baking powder and salt.
5. Add alternately with milk; mix until well blended.
6. Add vanilla and lemon extract; fold in fruit.
7. Pour batter into a greased and floured 9-inch or 10-inch tube pan.
8. Place in cold oven and bake at 250u0b0 for 1 hour and 25 minutes or until tests done.
9. Cool on rack 25 minutes.
10. Remove from pan.
11. Serve plain or dust with powdered sugar, if desired.

del monte, bonnet margarine, shortening, sugar, eggs, flour, salt, milk, vanilla extract, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330333 (may not work)