Yield: 12 servings
|1 cup||Butter or margarine,|
|2||Eggs, lightly beaten|
|1 cup||Confectioners' sugar|
|1||To 2 Tblsp Milk|
|2 teaspoons||Lemon extract|
|2⅔ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|1||8 oz can Crushed pineapple,|
|½ teaspoon||Lemon extract|
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