Cherry Pineapple Pound Cake
1 cup margarine
1/2 cup crisco shortening
3 cups sugar
5 eggs
3 cups flour
1 small bottle cherries, *drained, reserve juice
1 small can crushed pineapple, *drained, reserve juice
1 teaspoon baking powder
1 cup juice*
1/2 teaspoon salt
Preheat oven to 325 degrees. Cream together margarine and crisco, then add sugar. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add dry ingredients alternately with juice from cherries and pineapple. Chop cherries and add with crushed pineapple.
Bake in greased and floured tube pan at 325 degrees for one hour and ten minutes or when a toothpick comes out clean.
*Drain juice from pineapple and cherries to make 1 cup.
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