Pineapple Cake

Name: Pineapple Cake
Ingredients: 6 eggs; 2 cups sugar; 1 cup pineapple syrup; 4 cup milk; 14 pound butter; Piece of lard size of walnut; 4 cups flour, sifted well; 2 full teaspoons Rumford baking powder

From The Central cook book, 1924

Filling: To two well beaten egg whites add confectioner’s sugar, then spread pineapple. Mrs. W. I. WeEttons.

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 27. The excerpt below is the record exactly as published.

Pineapple Cake 6 eggs. 2 cups sugar. 1 cup pineapple syrup. 4 cup milk. 14 pound butter. Piece of lard size of walnut. pe 4 cups flour, sifted well. 2 full teaspoons Rumford baking powder

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