Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate. Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries. Icing: In a food processor combine butter, cream cheese, vanilla & confectioners sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary. To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers. Cake: Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV 1995 101606 -0500
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|Serving Size: 1 Serving (4694g)|
|Recipe Makes: 1|
|Calories from Fat: 4188 (45%)|
|Amt Per Serving||% DV|
|Total Fat 465.3g||620 %|
|Saturated Fat 186.5g||933 %|
|Monounsaturated Fat 185.8g|
|Polyunsanturated Fat 62.8g|
|Cholesterol 10567.8mg||3252 %|
|Sodium 7050.7mg||243 %|
|Potassium 4491.1mg||118 %|
|Total Carbohydrate 1008.1g||296 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 993.5g|
|Protein 302.6g||432 %|
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Calories per serving: 9339
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