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Pineapple Cake

Name: Pineapple Cake
Yield: 7 servings
Cuisine: American
Ingredients: One cup butter; 2 cups sugar; yolks of 4 eggs; 1 cup milk or water; whites of 4 eggs; 3 cups flour; 2 heaping teaspoons baking powder; 4 tablespoons sugar; 1 15-cent can pineapple

From The Henderson cook book, 1914

Serves 7

Recipe by Mrs. W. E. Moss.

Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 57. The excerpt below is the record exactly as published.

PIXEAPPLE CAKE. One cup butter, 2 cups sugar creamed together, yolks of 4 eggs, 1 cup milk or water, then add beaten whites of 4 eggs, 3 cups flour, 2 heaping teaspoons baking powder. Filling. — "Whites of 2 eggs, 4 tablespoons sugar, 1 15-cent can pineapple

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