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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs, lightly beaten |
2 egg whites |
2 teaspoons lemon extract |
2-2/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 can (8 ounces) crushed pineapple, undrained |
glaze: |
1 cup confectioners' sugar |
1 to 2 tablespoons milk |
1/2 teaspoon lemon extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple.
2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake. Yield: 12-16 servings.
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