Mam-maw's pineapple cake

1 Servings

Ingredients

Quantity Ingredient
4 cups Cake flour; sifted
½ teaspoon Salt
2½ cup Sugar
2 teaspoons Vanilla
4 teaspoons Baking powder
1 cup Butter or shortening
1½ cup Milk
6 Egg whites
1 large Can crushed pineapple
2 tablespoons Flour
2 Egg yolks
2 cups Sugar
2 Egg whites; unbeaten
5 tablespoons Water
1 teaspoon Vanilla
1½ cup Sugar
1½ teaspoon White Karo syrup

Directions

FILLING

FROSTING

Cake: Sift flour once, measure and add baking powder and salt. Sift three more times. Cream shortening or butter and sugar until light. Add flour alternately with milk in small amounts, beating after each addition.Add vanilla. Beat egg whites until they stand in moist peaks, stir in well.

Bake im 4 greased pans in moderate oven, 375 degrees for 25 minutes.

Filling: Mix sugar and flour together. Beat yellows of eggs well. Add sugar and flour mixture, then add drained crushed pineapple. Cook in double boiler until mixture is thick. Cool and spread between cake layers. Let stand several hours before frosting the cake.

Frosting: Combine egg whites, sugar, karo, and water in top of double boiler, beating with portable mixer until mixed. Place over rapidldy boileing water. beat constantly with egg beater and cook 7 minutes (or more) until frosting will stand in peaks. Remove from boiling water, add vanilla and beat until thick enough to spread on tops and sides of cake.

NOTES : Do not make frosting in aluminum pan because it will be grey.

Recipe by: Ruby Payne Posted to Bakery-Shoppe Digest V1 #207 by Pamela Morrisson <pmorrsn@...> on Aug 29, 1997

Related recipes