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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I made this cake for my pineapple-loving DH's birthday a couple of years ago and it was a hit. It reminded me of the cakes my Granny and Aunt Joyce used to make when I was growing up - which means it was good! Ingredients:
1/2 cup shortening |
1 2/3 cups sugar |
3 egg yolks |
1 egg |
2 1/2 cups cake flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 1/4 cups buttermilk |
1/2 teaspoon vanilla extract |
1/2 cup sugar |
3 tablespoons cornstarch |
1/2 teaspoon salt |
1 (8 ounce) can crushed pineapple |
1 tablespoon butter |
1 teaspoon lemon juice |
1 1/2 cups sugar |
2 egg whites |
1/3 cup water |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
Directions:
1. In a mixing bowl, cream shortening and sugar.
2. Add egg yolks and egg,one at a time, beating well after each.
3. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
4. Beat in vanilla.
5. Pour into two greased and floured 9-in.round cake pans.
6. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks.
8. In a saucepan, combine the sugar, cornstarch and salt.
9. Drain pineapple, reserving juice.
10. Add pineapple to pan.
11. Add water to juice to measure 3/4 cup; pour into pan and mix well.
12. Bring to a boil over medium heat; cook and stir for 2 minutes.
13. Remove from the heat.
14. Add butter and lemon juice.
15. Cool completely.
16. For frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
17. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
18. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
19. Set aside a third of the filling.
20. Spread remaining filling between cake layers.
21. Spread reserved filling in a 4-in. circle in the center of top layer.
22. Frost the sides of cake and around the filling on top.
23. Yield: 12 servings.
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