| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Cakes, Cookies |
12 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Crushed pineapple |
| 2 1/2 |
c |
All-purpose flour |
| 1 1/3 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
c |
Vegetable shortening |
| 1/2 |
c |
Milk |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
~-- Frosting: --- 1 cup sugar 2 tablespoons light corn syrup 3 tablespoons
pineapple syrup 2 egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon salt
1 teaspoon vanilla extract
Preparation: Grease and flour bottoms only of two 8 or 9-inch cake pans.
Preheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set
aside 1/2 cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder, salt,
nutmeg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple
syrup. Blend well using lowest speed of mixer. Beat 1-1/2 minutes at low
speed or 225 strokes with a wooden spoon. Add eggs and vanilla; continue
beating 1-1/2 minutes. 2. Stir in pineapple and raisins. 3. Pour into
prepared pans and bake for 35-40 minutes or until cake springs back when
touched lightly in the center. Cool and frost.
FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple
syrup, egg whites, cream of tartar and salt. Cook over rapidly boiling
water, beating with mixer until mixture stands in peaks. DO NOT underbeat.
Remove from heat and add vanilla extract. Continue beating until frosting
holds deep swirls. Fold in reserved pineapple.
Recipe By : Jo Anne Merrill
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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