Pineapple bundt cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine, |
| Softened | ||
| 1½ | cup | Sugar |
| 2 | Eggs, lightly beaten | |
| 2 | Egg whites | |
| 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, | |
| Undrained | ||
| ½ | teaspoon | Lemon extract |
Directions
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