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Pineapple Dutch Cake

Name: Pineapple Dutch Cake
Yield: 4 servings
Ingredients: Make a batter of 3 eggs; % cup of butter; 3 cups of flour; 1 cup of sugar; 2 teaspoonfuls of baking powder; 1 cup of milk; 1 teaspoonful of vanilla; 1 can of pineapple chopped fine; cup of sugar

From The Henderson cook book, 1914

Serves 4

Stewed apples may be used in the same way as pineapple. Submitted by Mrs. J. E. C. Bell.

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 50. The excerpt below is the record exactly as published.

PINEAPPLE DUTCH CAKE. Make a batter of 3 eggs, % cup of butter, 3 cups of flour, 1 cup of sugar, 2 teaspoonfuls of baking powder, 1 cup of CAKES 113 milk, 1 teaspoonful of vanilla. Then take 1 can of pineapple chopped fine

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