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Recipe: Pineapple Loaf Cake with Pineapple Frosting (1960's)

Desserts - Cakes
PINEAPPLE LOAF CAKE


1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
2/3 cup undrained crushed pineapple
1 3/4 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Pineapple Frosting (recipe follows)

Cream butter until light and fluffy. Gradually add sugar and beat well. Beat in egg yolks and flavorings. Add pineapple and sifted dry ingredients; beat well.

Beat egg whites until stiff, but not dry, and fold into batter. Pour into a 9x5x3-inch loaf pan lined with waxed paper.

Bake in moderate oven (350 degrees F) about 50 minutes. Remove cake from pan and set on rack to cool.

Spread cooled cake with Pineapple Frosting.

PINEAPPLE FROSTING

3 tablespoons butter or margarine, softened
2 1/2 cups sifted confectioners' sugar
1 tablespoon lemon juice.
1/4 cup drained crushed pineapple (reserve some syrup)

Put butter or in bowl and gradually beat in confectioners'
sugar, lemon juice, pineapple, and enough pineapple syrup to make frosting of spreading consistency.

Makes 6-8 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
MsgID: 0110879
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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