| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | cn | (20 oz) crushed pineapple |
| 2 1/2 | c | Flour |
| 1 | tb | Baking powder |
| 1 | tb | Cinnamon |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 3/4 | c | Butter |
| 1 | c | Sugar |
| 3 | lg | Eggs |
| 1 1/4 | c | Sour cream |
| 1 | cn | (4oz) walnuts, coarsely |
| Chopped | ||
| Sugar for topping | ||
| (optional) |
INSTRUCTIONS
Heat oven to 350. Butter two 8" round cake pans & line bottoms with waxed paper. Drain pineapple well, reserving 1/4 cup juice. Stir together flour, baking powder, cinnamon, salt & soda in medium bowl. In large bowl, beat butter & sugar on high until pale & creamy. Add eggs one at a time, beating after each. Stir in flour mixture with spoon just until incorporated. Mix in sour cream & pineapple syrup. Fold in pineapple. Spoon into pans; top with nuts. Bake 20-25 minutes. Sprinkle sugar on hot cake. Cool 5 minutes on rack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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