Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:30
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Crushed pineapple
2 1/2 c All-purpose flour
1 1/3 c Sugar
1 tb Baking powder
1 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 c Vegetable shortening
1/2 c Milk
3 lg Eggs
1 ts Vanilla extract
1/2 c Raisins
Frosting:
1 c Sugar
2 tb Light corn syrup
3 tb Pineapple syrup
2 Egg whites
1/4 ts Cream of tartar
1/4 ts Salt
1 ts Vanilla extract
Grease and flour bottoms only of two 8 or 9" cake pans. Preheat oven
to 350°F. Drain pineapple very well; reserve syrup. Set aside 1/2 cup
pineapple for frosting.
In a large mixing bowl, combine flour, sugar, baking powder, salt,
nutmeg, cinnamon, and allspice; add shortening, milk, and 1/2 cup
pineapple syrup. Blend well using lowest speed of mixer. Beat
1-1/2 minutes at low speed or 225 strokes with a wooden spoon. Add
eggs and vanilla; continue beating 1-1/2 minutes.
Stir in pineapple and raisins.
Pour into prepared pans and bake for 35 to 40 minutes or until cake
springs back when touched lightly in the center. Cool and frost.
Frosting:
In top of double boiler, combine sugar, corn syrup, pineapple syrup,
egg whites, cream of tartar, and salt. Cook over rapidly boiling
water, beating with mixer until mixture stands in peaks. Do not
underbeat. Remove from heat and add vanilla extract. Continue beating
until frosting holds deep swirls. Fold in reserved pineapple.
Notes:
This cake is best served the same day, but you can refrigerate and
serve later if necessary. If serving later, decrease pineapple in
frosting to 1/4 cup. Either way, the end result is a tall, elegant
cake with delicious frosting.
