Page 249 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Heavenly Pineapple Cake

Submitted By Dorothy Gatlin McWilliams
Ingredients:

1 (8 oz) can unsweetened pineapple, untrained
6 eggs separated
½ cup sugar
2 cups sifted cake flour
1 Tbsp baking powder
½ tsp salt
1 tsp almond extract
½ tsp cream of tartar
½ cup sugar

Drain pineapple, reserving juice. Add water to juice
to measure ¾ cup, set aside. Beat egg yolks at high
speed until thick and lemon colored. Add ½ cup
sugar and pineapple juice mixture and beat an
additional 3 minutes. Combine flour, baking powder
and salt; add to egg mixture, mixing well; stir in
almond extract.

Beat egg white (at room temp) and cream of tartar
until soft peaks form. Gradually add ½ cup sugar,
beating until stiff peaks form. Fold egg white
mixture and pineapple into batter.
Spoon batter into an ungreased 10" tube pan. Bake
at 350°F for 50-55 minutes or until top of cake
springs back when slightly touched. Invert cake;
cool 1 hour or until completely cold before removing
pan. Yield 16 servings. 136 calories per serving.

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