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 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

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, .

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