pineapple-bacon pound cake w/ glaze
recipe by

3 – 4 pieces of bacon, cooked crisp
1 can (20 ounces) crushed pineapple, undrained, divided (might need a bit more, so have a small can of crushed pineapple set aside in case you need it)
½ cup vegetable shortening
1 cup butter (2 sticks), room temp.
2 cups granulated sugar
6 large eggs
3 cups sifted all-purpose flour
1 ts baking powder
¼ cup half & half
1 ts pure vanilla extract

Cook about 3 – 4 slices of bacon till just about crisp. Drain on paper towels, set aside.
Take a few pieces of pineapple and chop up about 2 ts (or more) for the glaze, set aside in fridge to keep cool.
Put 3/4 cup or so, of undrained pineapple with its juice in a small bowl; set aside.
Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.
Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.
Sift flour and baking powder together; add to creamed mixture, 1 large scoopful at a time, alternating with half & half. Now stirring by hand, add vanilla; then fold in 3/4 cup undrained pineapple with juice and blend well.
Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven.
Turn oven to 325° and bake for 1 ½ hours, or until top springs back when touched lightly with finger.
Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.

pineapple & bacon Glaze

1 cup confectioners sugar
3 tablespoons reserved pineapple syrup
About 2 ts of minced pineapple (or more if you like it, I did)
3-4 ts +/- of cooked bacon, finely chopped.

Mix the sugar and pineapple syrup until desired consistency (I like mine fairly thick), then add in minced pineapple and bacon, pour over pound cake.