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Name: Mam-Maws Pineapple Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 c Cake flour; sifted; 1/2 ts Salt; 1 1/2 c milk; 1 1/2 ts White Karo syrup; 2 1/2 c Sugar; 2 tb Flour; 4 ts Baking Powder; 2 Egg yolks; 2 Egg whites; unbeaten; 1 1/2 c Sugar; 2 ts Vanilla; 6 Egg whites; 1 ts Vanilla; 1 c Butter or shortening; 1 lg Can crushed pineapple; 2 c Sugar; 5 tb Water

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INGREDIENTS

4 c Cake flour; sifted
1/2 ts Salt
FROSTING
1 1/2 c milk
1 1/2 ts White Karo syrup
2 1/2 c Sugar
2 tb Flour
4 ts Baking Powder
2 Egg yolks
2 Egg whites; unbeaten
1 1/2 c Sugar
2 ts Vanilla
6 Egg whites
1 ts Vanilla
1 c Butter or shortening
1 lg Can crushed pineapple
FILLING
2 c Sugar
5 tb Water

INSTRUCTIONS

Cake: Sift flour once, measure and add baking powder and salt. Sift three more times. Cream shortening or butter and sugar until light. Add flour alternately with milk in small amounts, beating after each addition.Add vanilla. Beat egg whites until they stand in moist peaks, stir in well. Bake im 4 greased pans in moderate oven, 375 degrees for 25 minutes. Filling: Mix sugar and flour together. Beat yellows of eggs well. Add sugar and flour mixture, then add drained crushed pineapple. Cook in double boiler until mixture is thick. Cool and spread between cake layers. Let stand several hours before frosting the cake. Frosting: Combine egg whites, sugar, karo, and water in top of double boiler, beating with portable mixer until mixed. Place over rapidldy boileing water. beat constantly with egg beater and cook 7 minutes (or more) until frosting will stand in peaks. Remove from boiling water, add vanilla and beat until thick enough to spread on tops and sides of cake. NOTES : Do not make frosting in aluminum pan because it will be grey. Recipe by: Ruby Payne Posted to Bakery-Shoppe Digest V1 #207 by Pamela Morrisson on Aug 29, 1997

NOTES

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Mam-Maws Pineapple Cake

4 c Cake flour; sifted
1/2 ts Salt
 FROSTING
1 1/2 c milk
1 1/2 ts White Karo syrup
2 1/2 c Sugar
2 tb Flour
4 ts Baking Powder
2 Egg yolks
2 Egg whites; unbeaten
1 1/2 c Sugar
2 ts Vanilla
6 Egg whites
1 ts Vanilla
1 c Butter or shortening
1 lg Can crushed pineapple
 FILLING
2 c Sugar
5 tb Water

Cake: Sift flour once, measure and add baking powder and salt. Sift three  more times. Cream shortening or butter and sugar until light. Add flour  alternately with milk in small amounts, beating after each addition.Add  vanilla. Beat egg whites until they stand in moist peaks, stir in well.  Bake im 4 greased pans in moderate oven, 375 degrees for 25 minutes.    Filling: Mix sugar and flour together. Beat yellows of eggs well. Add sugar  and flour mixture, then add drained crushed pineapple. Cook in double  boiler until mixture is thick. Cool and spread between cake layers. Let  stand several hours before frosting the cake.    Frosting: Combine egg whites, sugar, karo, and water in top of double  boiler, beating with portable mixer until mixed. Place over rapidldy  boileing water. beat constantly with egg beater and cook 7 minutes (or  more) until frosting will stand in peaks. Remove from boiling water, add  vanilla and beat until thick enough to spread on tops and sides of cake.    NOTES : Do not make frosting in aluminum pan because it will be grey.    Recipe by: Ruby Payne Posted to Bakery-Shoppe Digest V1 #207 by Pamela  Morrisson <pmorrsn@wnm.net> on Aug 29, 1997

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Nutrition

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Serving Size: 1 Serving (6411g)
Recipe Makes: 1 Servings

Calories: 20423
Calories from Fat: 2413 (12%)

Amt Per Serving		% DV

	Total Fat 268.1g	358 %
	Saturated Fat 144.9g	725 %
	Monounsaturated Fat 80.9g
	Polyunsanturated Fat 21.9g
Cholesterol 3851.8mg		1185 %
Sodium 4922mg		170 %
Potassium 3515.2mg		93 %
Total Carbohydrate 4348.9g		1279 %
	Dietary Fiber 16.6g	66 %
	Sugars, other 4332.3g
Protein 253.3g		362 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20423

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