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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.Joyce Maynard, St Ignatius, Montana Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-3/4 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
8 eggs, separated |
3/4 cup pineapple juice |
1/2 cup canola oil |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
frosting: |
3/4 cup butter, softened |
2-1/2 cups confectioners' sugar |
3 teaspoons vanilla extract |
1 can (8 ounces) crushed pineapple, drained |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
2. Spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter.
3. In a large bowl, cream the butter, confectioners' sugar and vanilla. Stir in pineapple. Frost cake. Store in the refrigerator. Yield: 12-16 servings.
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