Pineapple Cake

Ingredients

• one and one-half cups sugar
• one-half cup butter
• one cup of sweet milk
• two and a half cups of flour
• one teaspoon of baking powder
• a saltspoon of salt
• the whites of four well-whipped eggs
• one-third box gelatine
• two cups grated pineapple

Method

1. 1

   Beat sugar and butter until creamy.

2. 2

   Add milk and sifted flour with baking powder and salt.

3. 3

   Fold in whipped egg whites.

4. 4

   Bake in a loaf and ice with a mixture of dissolved gelatine, whipped egg whites, and sugar after cooling.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 101. The excerpt below is the record exactly as published.

PINEAPPLE CAKE Beat together one and one-half cups sugar, and one-half cup butter. When creamy add one cup of sweet milk and two and a half cups of flour through which has been sifted one teaspoon of baking powder and a saltspoon of salt. Flavour with a few drops of almond and vanilla. Lastly beat in lightly the whites of four well-whipped eggs and bake in one loaf. Do not ice till cake is cold. For icing the top and sides soak one-third box gelatine in a little water, then beat till quite dissolved. In a separate bowl whip well the whites of two eggs, adding to them when stiff, one-half cup sugar, the dissolved gelatine, and two cups as “FRUIT RECIPES grated pineapple. Stand in a cold place for half a day before serving. Or a more simple batter may be made and baked in layers, the filling to be made of one pint whipped cream and one cup grated pineapple

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