Recipe: Pineapple and Spice Layer Cake with Pineapple Frosting

PINEAPPLE AND SPICE LAYER CAKE

FOR THE CAKE:
2 1/4 cups crushed pineapple, divided use
2 1/2 cups all-purpose flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup vegetable shortening
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup raisins
FOR THE FROSTING:
1 cup sugar
2 tablespoons light corn syrup
3 tablespoons pineapple syrup
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour bottoms only of two (8 or 9-inch) cake pans.

Drain pineapple very well; reserve syrup. Set aside 1/2 cup pineapple for frosting.*

In a large mixing bowl, combine flour, 1 1/3 cups sugar, baking powder, 1 teaspoon salt, nutmeg, cinnamon and allspice. Add shortening, milk and 1/2 cup pineapple syrup. Blend well using lowest speed of mixer. Beat 1 1/2 minutes at low speed or 225 strokes with a wooden spoon. Add eggs and 1 teaspoon vanilla; continue beating 1 1/2 minutes. Stir in pineapple and raisins. Pour into prepared pans.

Bake for 35-40 minutes or until cake springs back when touched lightly in the center. Cool and frost.

TO MAKE THE FROSTING:
In top of double boiler, combine 1 cup sugar, corn syrup, pineapple syrup, egg whites, cream of tartar and 1/4 teaspoon salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add 1 teaspoon vanilla extract. Continue beating until frosting holds deep swirls. Fold in reserved pineapple.

*This cake is best served the same day, but you can refrigerate and serve later if necessary. If serving later, decrease pineapple in frosting to 1/4 cup. Either way, the end result is a tall, elegant cake with delicious frosting.

Servings: 12
Source: Jo Anne Merrill