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Pineapple Layer Cake


I have a very old cook book and I am having a great time finding recipes in it that seem to come out better tasting and looking than any I can find in newer cookbooks. Here's one of them.

    Cake
    1/2 cup butter
    1 1/3 cups sugar
    2 1/2 cups sifed CAKE flour
    1/2 teaspoon salt
    3 teaspoons baking powder
    1/4 cup evaporated milk
    1/4 cup water
    1/2 cup sirup drained from canned pineapple
    1 1/2 teaspoons vanilla
    3 egg whites
Cream butter, gradually add half the sugar; cream until fluffy. Sift dry ingredients. Combine liquids and vanilla. Stir dry ingredients alternately into creamed mixture with liquids. Beat egg whites until soft peaks form; gradually beat in rest of sugar; fold into batter. Pour into 2 (9 -inch) round layer pans, greased and lined. Bake at 350 degrees about 35 minutes.
    Pineapple Filling
    2 tablespoons cornstarch
    1/4 cup sugar
    2 1/2 cups drained crushed pineapple
    4 tablespoons orange juice
Mix cornstarch and sugar. Add pineapple and cook until smooth and thickened. Add orange jurice. Let chill slightly in the frig before spreading on the cake.
    Seven Minute Icing
    1 unbeaten egg white
    7/8 cup granulated sugar
    3 tablespoons cold water
    1/2 teaspoon flavoring extract
Place all the ingredients in the top of a double boiler. Place over boiling water and beat with beater for seven minutes. Add flavoring, beat, and spread on cooled cake.

I cool both of the cakes then spread the cooled filling on one of the halves. Place the other half on top of the filling then spread the icing on top (and on the sides if desired.)

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