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Pineapple Meringue Cake Recipe

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


Added: Thursday, August 23, 2007


1 c cake flour
2 tsp baking powder
1/8 tsp salt
4 eggs, separated
1 1/2 c sugar
2 tsp vanilla
1/2 c shortening
5 tbsp milk
3/4 c pecans, chopped
Pineapple Cream Filling:
1 can (131/2 oz) crushed pineapple
1 c whipping cram
1 1/2 tsp powdered sugar
1/4 tsp vanilla

Cake; Sift flour with baking powder and salt. Beat egg whites to soft peaks. Gradually beat in 1 cup sugar, continuing to beat until stiff. Fold in 1 teaspoon vanilla. Set aside. Cream shortening with remaining 1/2 cup sugar well. Beat in egg yolks. Blend in flour mixture alternately with milk. Stir in remaining teaspoon vanilla. Divide batter evenly between two well greased and floured 8" layer cake pans. Top each with half the meringue, and sprinkle with pecans. Bake in moderate 350 oven about 40 to 45 minutes, until cake tests done and meringue is a light golden brown. Remove from oven and cool in pans. Loosen edges of cake and meringue with small spatula and turn out. Place 1 layer, meringue side down, on serving plate and spread with Pineapple Cream Filling; Top with second layer, meringue side up. Refrigerate several hours or overnight before serving.
Filling: Drain pineapple well. Beat the whipping cream with the powdered sugar and vanilla until stiff. Fold in well drained crushed pineapple.




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