Francine's Texas Cuisine

 

Cherry and Pineapple Pound Cake   4 eggs 1/2 cup shortening 1/2 cup butter 2 3/4 cups sugar 1/4 cup milk 3 cups flour 1 teaspoon baking powder 1 small can undrained pineapple 1 small jar maraschino cherries   Cream butter/shortening and sugar. Add eggs one at a time. Mix dry ingredients, add gradually. Chop cherries, add along with pineapple, stir, pour in Bundt pan. Bake at 325 degrees for 1 1/2 hours.   Pineapple Glaze   1/4 cup butter 1 1/2 cups powdered sugar 1 small can pineapple (crushed)   Mix and spread.

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