Ingredients
- 3 eggs
- 2 egg whites
- 575 gr pineapple (crushed)
- 325 gr all purpose flour
- 270 gr sugar
- 200 gr sugar
- 120 ml milk
- 95 gr vegetable shortening
- 85 gr raisins
- 65 gr pineapple syrup
- 40 gr corn syrup (light)
- 14 gr baking powder
- 8 gr vanilla extract
- 4 gr salt
- 1 gr allspice (ground)
- 1 gr cinnamon (ground)
- 1 gr nutmeg (ground)
- 1 ml cream of tartar
cake pans. P reheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside half cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder, salt, nutm eg, cinnamon and allspice; add shortening, milk and half cup pineapple syrup. Bl end well using lowest speed of mixer. Beat 1- half minutes at low speed or 225 st rokes with a wooden spoon. Add eggs and vanilla; continue beating 1- half minutes .
2. Stir in pineapple and raisins.
3. Pour into prepared pans and bake for 35-40 minutes or until cake spring s 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 re served pineapple.
