| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Fruits |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 3 |
tb |
Baking powder |
| 1 |
pn |
Salt |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Vegetable oil |
| 6 |
x |
Egg yolks |
| 1 |
cn |
(8oz) crushed pineapple |
| 2 |
tb |
Lemon juice |
| 6 |
x |
Egg whites |
| 1 |
pn |
Cream of tartar |
| 1/2 |
c |
Sugar |
|
|
Filling: |
| 1/2 |
c |
Water |
| 1 1/2 |
tb |
Cornstarch |
| 1/3 |
c |
Sugar |
| 2 |
tb |
White rum |
| 1 |
c |
Chopped strawberries |
|
|
Icing: |
| 1/2 |
c |
Butter |
| 1 |
pk |
(8oz) cream cheese |
| 1 |
ts |
Vanilla |
| 1 |
lb |
Confectioners' sugar |
|
|
Milk |
| 1 |
md |
Sweet red grapefruit |
|
|
Fresh flowers (rose petals or violets) |
INSTRUCTIONS
Cake: In a mixer or food processor sift together the flour, baking powder,
salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well.
In a separate bowl beat egg whites, cream of tartar & sugar until very
stiff. Fold the cake mix into the egg white mixture & stir until well
blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for
1 hour. Remove from oven & cool upside down on rack. When cooled remove to
serving plate.
Filling: Stir cornstarch into the cold water & heat gently in saucepan
until it starts to thicken. Stir in the sugar & rum. Beat until smooth &
shiny. Stir in the chopped strawberries.
Icing: In a food processor combine butter, cream cheese, vanilla &
confectioners' sugar. Process to a smooth spreadable paste. Adjust the
texture with a little milk if necessary. To assemble: Spoon strawberry
filling into the hollow center of the cake. Spread the icing over the cake
including the sides. Decorate the top with grapefruit sections & flowers.
Cake: Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995
101606 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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