Pineapple Refrigerator Cake

Ingredients

• 1/2 cup butter
• 1 cup chopped walnuts
• 1 cup sugar
• 1 cup crushed pineapple
• 3 tsp. cream
• 1 egg
• 2 1/2 cups graham cracker crumbs

Method

1. 1

   Cream butter and sugar; add egg beaten till light, cream, add pineapple.

2. 2

   Line oblong bread pan with heavy waxed paper and place layer of fine cracker crumbs, about 1/2 in. deep on bottom.

3. 3

   Over this, pour 3 or 4 tsp. pineapple juice and 1/3 pineapple mixture.

4. 4

   Sprinkle with chopped walnuts.

5. 5

   Add second layer of cracker crumbs, pineapple, and nuts.

6. 6

   Complete with third layer.

7. 7

   Cover with waxed paper and let stand in refrigerator at least 24 hours.

8. 8

   Cut in slices and serve with whipped cream.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 16. The excerpt below is the record exactly as published.

r 1 cup butter 3 teaspoons baking powder 2 cups sugar 4 eggs Sift flour and baking powder three times. Cream butter and sugar, then add well-beaten egg yolks. Add flour and milk immediately. Fold in beaten egg whites. Bake in moderate oven about 20 minutes. Doris Overman, Barber Grange. FUDGE ICING 2 cups sugar 1 tablespoon butter 1 cup milk 4 tablespoons coca Boil sugar, milk, and cocoa until it forms a soft ball in water. Remove from fire and add butter. Cool and beat well. To obtain a smooth texture, do not stir while boiling. Doris Overman, Barber Grange. ANGEL CAKE 1 cup cake flour % teaspoon salt 1 cup sugar 2 teaspoons cream of tartar 1% cups egg whites % cup sugar 1 teaspoon vanilla extract ARE y Sift flour with % cup sugar four times. Beat egg whites with salt until frothy; add cream of taneee He beat until stiff but not dry. Add remaining % cup sugar, 1 tablespoon at a time, folding in thoroughly. Add vanilla extract with last addition of sugar. Sift flour mixture over top, a little at a time, and fold in carefully. Bake in large, ungreased tube pan in moderate oven (325 degrees) 75 minutes. Invert pan to cool. The longer the cake remains in the pan the more brown crust adheres to pan. Serves 16. Mrs. M. P. Young, Pleasant Garden Grange. LOAF CAKE ; % butter 2 cups flour ; 1% cups sugar 2 teaspoons baking powder 3 eggs % cup milk flavoring—lemon or vanilla Cream butter, add sugar gradually. Break eggs in one at a time, beating thoroughly. Add one-third of flour, mixing well, then one-third of milk, until all has been added. Bake in loaf pan 45 minutes to one hour, in moderate oven. Will make three medium layers, if layer cake is desired. Pearl Thompson, Barber Grange. BOILED CAKE ICING To 2 cups sugar add one cup cream. Cook until forms soft ball in cold water. Remove from stove. Let stand until almost cold, add butter size of walnut, beat until creamy, spread on cold cake. Pearl Thompson, Barber Grange. CHOCOLATE LAYER CAKE Ye cup cocoa le cup milk % cup brown sugar yolk of one egg Boil until thick, let cool. 1 cup sugar 2% cups flour % cup butter 1 heaping teaspoon soda % cup milk 1 teaspoon vanilla 2 eggs ICING Cook 2 cups brown sugar and % cup water until it spins a thread. Pour in the stiffly beaten whites of two eggs and beat until creamy. Add one tea- spoon salt and two teaspoons vanilla, one cup of chopped nuts. Mrs. Earl Barber, Barber Grange. CREAM CAKE @ lb. butter 1 cup milk 2 cups sugar 3 cups flour 6 eggs 1 heaping tsp. baking powder 1 tsp. lemon extract { Cream butter well, add sugar and cream together till very light, then add WwW ell-beaten eggs. Fold in flour to which baking powder has been added alter- nately with milk. Bake in three medium pans in oven 375°. FILLING 3 cups white sugar pinch of salt 3 cups pure cream (double thick) 1 tbs. of vinegar 1 egg well beaten 1 tsp. of lemon flavoring Add ingredients as listed in pan, stirring constantly till it comes to a boil. Then cook till it forms a soft ball in cold water. Take off and beat until creamy and ready to spread. Mrs. D. D. Hooper, Mills River Grange. 30 PINEAPPLE REFRIGERATOR CAKE % cup butter 1 cup chopped walnuts 1 cup sugar 1 cup crushed pineapple 3 tsp. cream 1 egg 2% cups graham cracker crumbs _

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