Pineapple and spice layer cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Crushed pineapple |
| 2½ | cup | All-purpose flour |
| 1⅓ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| ½ | cup | Vegetable shortening |
| ½ | cup | Milk |
| 3 | larges | Eggs |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Raisins |
| FROSTING | ||
| 1 | cup | Sugar |
| 2 | tablespoons | Light corn syrup |
| 3 | tablespoons | Pineapple syrup |
| 2 | Egg whites | |
| ¼ | teaspoon | Cream of tartar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| Frosting: --- | ||
Directions
Preparation: Grease and flour bottoms only of two 8 or 9-inch cake pans. Preheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside ½ cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice; add shortening, milk and ½ cup pineapple syrup. Blend well using lowest speed of mixer. Beat 1-½ minutes at low speed or 225 strokes with a wooden spoon. Add eggs and vanilla; continue beating 1-½ minutes. 2. Stir in pineapple and raisins. 3. Pour into prepared pans and bake for 35-40 minutes or until cake springs back when touched lightly in the center. Cool and frost.
FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add vanilla extract.
Continue beating until frosting holds deep swirls. Fold in reserved pineapple.
Recipe By : Jo Anne Merrill