White pineapple cake

Yield: 12 Servings

Measure Ingredient
½ pounds Butter
2 cups Sugar
1 cup Sweet milk
3 cups Cake flour
1 teaspoon Soda
2 teaspoons Cream of tartar
1 teaspoon Vanilla
8 \N Egg whites; stiffly beaten
1 can (no. 2) crushed pineapple
1 cup Sweet milk
3 cups Sugar
3 tablespoons Light corn syrup
½ \N Stick butter
1 teaspoon Vanilla


Cream sugar and butter until light. Add milk and flour alternately. (Sift flour, cream of tartar and soda together before adding to creamed mixture.) Fold in egg whites; add vanilla. Bake at 350 degrees in 3 greased and floured layer pans. When cakes have cooled, place filling between layers and on top and sides of cake.

To make filling: Place pineapple and 1 cup sugar in heavy pot; cook until thick. In another saucepan cook milk, remaining sugar and corn syrup until it reaches the soft ball stage. Add butter and vanilla; mix well. Add pineapple mixture; mix well.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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