Instructions: Add eggs, one at a time beating thoroughly after each addition.

Sift flour and baking powder. Add to mixture 1 spoonful at a time, alternately with milk.

Add vanilla; stir in pineapple and juice and blend well.

Pour batter into well-greased 10" tube pan.

Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly.

Let stand for a few minutes in pan. Run knife around edges and remove carefully to cake rack.

TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained

Combine ingredients and pour over cake while hot.

NOTE: Cake is good and moist without topping. Keeps well.

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