Pineapple & Spice Layer Cake
Yield
1 cakePrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
pineapple, canned, crushed
|
* |
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ⅓ | cups |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
milk
|
|
| 3 | large |
eggs
large |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 3 | tablespoons |
syrup
pineapple |
|
| 2 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
pineapple, canned, crushed
|
* |
| 591 | ml |
all-purpose flour
|
|
| 315 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
milk
|
|
| 3 | large |
eggs
large |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 45 | ml |
syrup
pineapple |
|
| 2 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Drain pineapple very well; reserve syrup.
Set aside ½ cup pineapple for frosting.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice; add shortening, milk and ½ cup pineapple syrup.
Blend well using lowest speed of mixer.
Beat 1½ minutes at low speed or 225 strokes with a wooden spoon.
Add eggs and vanilla; continue beating 1½ 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 w hites, 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.
