Treasure Cake

Ingredients

• one-third cup shortening
• three-fourths cup sugar
• two well beaten eggs
• one and one-half cups flour
• two teaspoons baking powder
• one half cup milk
• one teaspoon vanilla extract
• one-fourth cup sugar
• one tablespoon cornstarch
• one cup pineapple (crushed)
• one egg
• one-fourth teaspoon salt
• an entire can of moist cocoanut

Method

1. 1

   Cream shortening with sugar.

2. 2

   Add beaten eggs.

3. 3

   Mix and sift flour with baking powder.

4. 4

   Add alternately with milk to sugar mixture.

5. 5

   Add vanilla.

6. 6

   Pour into layer pans and bake at 375°F for 20 minutes.

7. 7

   For filling, combine sugar, cornstarch, pineapple, egg, and salt.

8. 8

   Cook over hot water until thick.

9. 9

   When cool, spread filling on one layer, cover with sliced bananas, top with second layer, and repeat filling and bananas.

10. 10

    Sprinkle with coconut.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 5. The excerpt below is the record exactly as published.

TREASURE CAKE Cream one-third cup shortening with three-fourths cup sugar. Add two well beaten eggs. Mix and sift one and one-half cups flour with two teaspoons baking powder. Add alternately ^vith one half cup milk to the sugar mixture. Add one teaspoon vanilla extract. Pour in layer pans and bake at 375 de- grees for twenty minutes. For filling: Combine one-fourth cup sugar, one tablespoon cornstarch, one cup pineapple ( crushed ) , one egg and one-fourth teaspoon salt. Cook over hot water fifteen minutes or until thick. When both cake and filling are cool spread on one layer of the cake one half of the filling. Cover with bananas sliced, top the second cake, again cover the cake with filling and sliced bananas and finally sprinkle over the bananas an entire can of moist cocoanut

Cook this with the app: pantry check, scaling, and the assistant.