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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I WAS LOOKING for an unusual recipe to enter in competition at the local county fair. It seemed that unusual cakes and pies won, so I looked through my Motherâs old recipes and found this. I love pineapple, so thought I would give this a try. It was a big hit with my husband and brought me a blue ribbon at the fair! Ingredients:
8 egg whites |
2-1/4 cups cake flour |
1-1/2 cups sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
5 egg yolks |
2/3 cup unsweetened pineapple juice |
1/2 cup canola oil |
2 teaspoons grated lemon peel |
1/2 teaspoon cream of tartar |
glaze: |
2 cups confectioners' sugar |
2 tablespoons butter, melted |
2 to 3 tablespoons unsweetened pineapple juice |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.
2. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
3. Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.
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