Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Butter |
2 cups | Sugar |
4 \N | Eggs |
1 teaspoon | Vanilla |
3 cups | Sifted flour |
3 teaspoons | Baking powder |
½ teaspoon | Salt |
¼ teaspoon | Baking soda |
1 cup | Milk |
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 |
2 tablespoons | Sugar |
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