Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Butter or margarine, |
\N \N | Softened |
1½ cup | Sugar |
2 \N | Eggs, lightly beaten |
2 \N | Egg whites |
1 cup | Confectioners' sugar |
1 \N | To 2 Tblsp Milk |
2 teaspoons | Lemon extract |
2⅔ cup | All-purpose flour |
1 teaspoon | Baking powder |
1 \N | 8 oz can Crushed pineapple, |
\N \N | Undrained |
½ teaspoon | Lemon extract |
GLAZE
In a mixing bowl, cream butter and sugar. Add eggs, egg whites and lemon extract; beat until fluffy, about 2 minutes. Combine flour and baking powder; gradually add to creamed mixture. Stir in pineapple.
Pour into a greased 10-inch bundt pan. Bake at 350 for 55 to 60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool.
In a small bowl combine glaze ingredients until smooth. Drizzle over cake.
Yield: 12-16 servings.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995
Recipe By : Fayne Lutz, Taos, New Mexico From: Marjorie Scofield Date: 04-05-95 (159) Fido: Cooking