Pineapple Cake
From The Wilson cook book, 1941
Recipe attributed to Mrs. J. R. McLEAN.
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 38. The excerpt below is the record exactly as published.
Pineapple Cake 44 cup butter 1 cup crushed pineapple and 1% cups sugar juice 1 teaspoon vanilla 2% cups cake flour (Swans 2 teaspoons baking powder Down) 3 egg whites 1g teaspoon salt % cup water Cream butter, sugar together, add flavoring, and pineapple. Then portion of flour which has been sifted with baking powder and salt. Add water alternately with the main flour, stir until smooth. Fold in whites, place in two eight inch round cake tins or if desired, cup cake pans. Cook in moderate oven 350°, 25 to 30 minutes. Cool and ice with white icing. Mrs. J. R. McLEAN. Spice Cake 1 cup butter 1 teaspoon soda (scant, in milk) 2 cups brown sugar 2 tablespoons cinnamon 2 cups flour (Swans Down) 2 teaspoons cloves 4 eges 2 teaspoons nutmeg 1 cup sour milk (buttermilk) Mix and bake in usual manner. Date Cake—2 Layers 1 cup dates chopped 1 cup English walnuts 1 teaspoon soda 1 egg 1 cup boiling water Pinch salt 1 cup sugar 1 heaping tablespoon butter 24% cups flour (Swans Down) 1 teaspoon vanilla Put dates in pan with soda and pour boiling water over them and let set. Then take sugar, flour, English walnuts, egg, salt, and butter and mix together. Add this mixture to date mixture with vanilla. Pineapple Cocoanut Cake 144 cup shortening 2 eggs 1 cup sugar 2 cups cake flour (Swans Down)
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