"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Layer Cake Recipe

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This recipe for Pineapple Layer Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizzie Mobley Perkins
Added: Sunday, June 24, 2007


1 c. butter
3 c. flour
1 c. milk
1/4 t. salt
2 c. sugar
4 eggs 1 t. vanilla
1 t. baking powder

2 egg yolks
1 c. crushed pineapple
2 T. butter
2 T. flour
3/4 c. sugar
juice of 1 lemon

1-1/2 c. sugar
1 t. vanilla
1/3 c. white corn syrup
1-1/2 egg whites
1/2 c. water

Cake: Cream butter. Gradually add sugar, creaming until light and fluffy. Sift together flour, baking powder and slat. Add eggs one at a time to cream mixture, beating well after each addition. Add flour mixture alternately with milk and flavoring, beathing after each addition until smooth. Pour batter into layer pans. Bake at 350 for 25 to 30 minutes.

Put ingredients in top of double boiler. Cook until thick. Spread between layers and on top.

Place ingredients in top of double boiler (over boiling water in bottom). Beat the mixture with an electric beater while it is over boiling water until it is of the right consistency for spreading. Spread on sides of cake.




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