Pineapple Layer Cake
Country Woman
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"My mother had a large family to care for and not a lot of spare time for fixing fancy desserts. But somehow she regularly found a way to bake this cake for us," recalls Debbie Norling of Harris, Minnesota. "These days, I make it for Mom, as well as my family. It's still a treat!"
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. + cooling Bake: 30 min. + cooling
Ingredients:
- 1/2 cup shortening
- 1-2/3 cups sugar
- 3 egg yolks
- 1 egg
- 2-1/2 cups cake flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/4 cups buttermilk
- 1/2 teaspoon vanilla extract
- FILLING:
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple
- 1 tablespoon butter
- 1 teaspoon lemon juice
- SEVEN-MINUTE FROSTING:
- 1-1/2 cups sugar
- 2 egg whites
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions:
In a mixing bowl, cream shortening and sugar. Add egg yolks and egg, one at a time, beating well after each. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in vanilla. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.
For frosting, in a heavy saucepan or double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top. Yield: 12 servings.