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
Preparation: Grease and flour bottoms only of two 8 or 9-inch cake
pans. Preheat oven to 350 degrees. Drain pineapple very well; reserve
syrup. Set aside 1/2 cup pineapple for frosting.
1. 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 lowestspeed 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.
2. Stir in pineapple and raisins.
3. Pour into prepared pans and bake for 35-40 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.
Yields
12 Servings