Yield: 10 inch cake
Measure | Ingredient |
---|---|
1 cup | Vegetable oil |
3 cups | Sugar |
6 eaches | Eggs |
1 teaspoon | All-purpose flour |
2 tablespoons | Sugar |
1½ teaspoon | Cornstarch |
1 teaspoon | Baking powder |
1 pinch | Salt |
¾ cup | Crushed pineapple; undrained |
1 teaspoon | Vanilla extract |
½ cup | Pineapple juice |
PINEAPPLE GLAZE
The Cake:
Combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt; gradually add to oil mixture, beating well. Stir in pineapple and vanilla.
Pour batter into a well-greased and floured 10-inch tube pan. Bake at 250 degrees F for 1 hour and 25 minutes or until done. Invert pan and cool 10 to 15 minutes; remove from pan, and cool completely. Pour Pineapple Glaze over Cake. Yield: 1 10-inch cake.
Pineapple Glaze: Combine sugar and cornstarch in a heavy saucepan; stir well. Add juice, stirring well. Cook over medium heat until thickened and translucent. Cool. Yield: about ½ cup.
"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95