Yield: 1 Servings
|3 cups||Sifted flour|
|3 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|¼ cup||Orange juice|
|2 tablespoons||Grated orange ring|
|1 can||(21 oz) pineapple pie filling|
|3 tablespoons||Orange juice|
|1 teaspoon||Grated orange rind|
|1½ cup||Whipping cream; whipped|
Workbasket Recipes: This issue (December 72) has so many intriguing recipes.
contributed by Mrs CHarles Enocksen Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla. Sift flour with baking powder, salt and soda; add to creamed mixture in thirds alternately with milk and ¼ cup orange juice, beating until smooth after each addition.
Fold in 2 tbs rind. bake in 3 nine-inch greased wax paper lined pans at 350 for 35 minutes. Turn out on racks; cool.
FILLING: Combine pineapple filling, 3 tbs orange juice and 1 tsp rind.
Spread between layers and on top. Fold sugar into whipped cream for garnish.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 6, 1997