| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Omaha |
Cakes, Snacks |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Crushed pineapple in syrup (8 3/4 oz can) |
| 1/3 |
c |
Shorteing |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1 1/4 |
c |
Flour (sifted all purpose) |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Coconut (flaked) |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Walnuts |
| 3 |
tb |
Margarine or butter (melted) |
INSTRUCTIONS
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together
shortening, sugar and vanilla. When creamy, beat in egg.
Sift together flour, baking powder and salt; add to creamed mixture
alternately with reserved syrup, beating after each addition.
Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle
with crushed pinapple. Cover with remaining batter.
in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle
over batter.
Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done. Cut
into wedges and serve warm with ice cream.
From: The Omaha World Herald, (no date but the paper is yellowed, must be
about 1984 - 87) Shared 7/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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