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Pineapple Cake

Source of Recipe


The Seattle Times **






List of Ingredients



• 1/2 cup shortening
  
• 1 cup granulated sugar
  
• 2 eggs, separated
  
• 1 drop almond extract *
  
• 1/4 tsp vanilla extract *
  
• 1/4 tsp lemon extract *
  
• 1/4 tsp baking soda
  
• 2/3 cup crushed pineapple
  
• 1-3/4 cups sifted flour
  
• 1-1/2 tsp baking powder
  
• 1/4 tsp salt
  






Instructions



1. Cream shortening and sugar together. Beat in egg yolks and flavorings. Stir baking soda into crushed pineapple and add to shortening mixture. Sift flour with baking powder and stir in.
   
   
2. Add salt to egg whites. Beat until stiff with an electric mixer. Fold into cake mixture.
   
   
3. Pour batter into a greased 8x8-inch baking pan. Bake in a preheated 350-degree oven for 40 minutes. Serve with crushed pineapple, with a topping of Seven-Minute Icing or whipped cream.
   
   Makes 8 servings.
   
   Seven-Minute Icing: Have water boiling in lower part of double boiler -- the water level should not touch top. Place 2 (unbeaten) egg whites, 1-1/2 cups sugar, 5 tablespoons cold water, 1-1/2 teaspoons light corn syrup and 1/4 teaspoon salt in the top of the boiler. Blend with rotary beater. Insert top into bottom of double boiler and beat continuously 7 minutes. When done, the frosting should stand in soft peaks and cling to the beater. Remove top from pan. Add 1 teaspoon vanilla extract and continue beating until icing is of spreading consistency. (Makes about 2 cups.)
   
   






Final Comments


* Double the amount of extracts for a more flavorful cake.

** This prize-winning recipe from Mrs. E.H. Foulks was originally printed in The Seattle Times on September 28, 1952.