White pineapple cake
12 Servings
Ingredients
| Quantity | 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 | Egg whites; stiffly beaten | |
| 1 | can | (no. 2) crushed pineapple |
| 1 | cup | Sweet milk |
| 3 | cups | Sugar |
| 3 | tablespoons | Light corn syrup |
| ½ | Stick butter | |
| 1 | teaspoon | Vanilla |
Directions
FILLING
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, .