Pineapple/macadamia Nut Pound Cake

Grease and flour a large tube pan (angel food pan). Cream together shortening, butter, and sugar. Beat eggs in one at a time. Add flour, baking powder, and milk; blend well. Add vanilla and pineapple. Beat 3 minutes with mixer on medium speed, stir in nuts until blended. Pour into prepared pan and put in cold oven; set oven to 350 deg. F and bake for 1 hour and 15 minutess. Let cake cool in pan 10 minutes, then invert and glaze. Glaze 1/4 cup butter, melted 1 1/2 cups confectioner's sugar 1 cup crushed pineapple, drained Mix all ingredients together until well blended. Spoon and brush on warm cake. Decorate with some finely chopped macadamia nuts and Maraschino cherries.