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Tuesday, April 12, 2011

Pineapple Cake

This is my mother's original recipe.  She said that she took a coconut cake recipe and made it into a pineapple cake and it's a good one, too.  This is the cake that she would make for my daddy's birthday and my birthday when I was growing up.  The pineapple with the juice gives the cake a moist texture.  The 7 minute frosting is a delicious icing for the cake. 

                                                             Pineapple Cake

1 1/4 cups sugar
3 eggs
2 cups self-rising flour, sifted
1/2 cup Crisco Shortening
3/4 cup milk
1 tsp. vanilla extract
small can of crushed pineapple, drained

Heat oven to 350 degrees.  Grease and flour pans.  Sift flour and sugar together in a mixing bowl.  Add shortening and about half of the milk.  Blend, then beat for 2 min.  Add remaining milk, eggs, and vanilla.  Blend, then beat 2 min.  Pour batter into two 9 inch pans and bake 25 to 30 min.

7 Minute Frosting 

2 egg whites
6 Tbsp. cold water
1 1/2 cups sugar
1 Tbsp. light corn syrup
dash of salt
1 tsp. vanilla extract

Put all ingredients, except for vanilla, in top of double boiler and mix thoroughly at medium speed.  Place over rapidly boiling water and beat at high speed until mixture will hold a firm peak, about 6 min.  Remove from boiling water and place over cold water.  Add vanilla and blend in using low speed.  Will cover two 9 inch layers.  You will need one large can of crushed pineapple.  Spread 1/2 of pineapple with juice over 1st layer then cover with icing.  Put other 1/2 of pineapple with juice over 2nd layer then cover with icing.  Let icing set for 3-4 hrs.   Refrigerate cake.

1 comment:

  1. Did you put the drained pineapple in the cake batter? It wasn't in the directions.