Pineapple Pound Cake

Preheat oven to 325°F and grease a 10-inch tube pan or bundt pan with shortening, then dust lightly with flour to prevent sticking.

Combine shortening and butter in a large mixing bowl and cream together until light and fluffy, about 2–3 minutes.

Gradually add sugar to the creamed mixture, beating continuously until the mixture becomes pale and whipped, approximately 3–4 minutes.

Add eggs one at a time to the sugar-butter mixture, beating well after each addition to fully incorporate.

In a separate bowl, whisk together the sifted all-purpose flour and baking powder.

Alternate adding the flour mixture and milk to the egg-sugar mixture, beginning and ending with flour; add a small portion of flour mixture, then a splash of milk, stirring gently until just combined after each addition.

Stir in the vanilla and crushed pineapple with its juice until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake at 325°F for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and let it cool in the pan for 10–15 minutes.

Turn the cake out onto a wire cooling rack and allow it to cool completely before slicing and serving.