|
Pineapple Cake
|
2 cups sugar, 2 sticks butter, softened, 3 cups plain flour, 1 tablespoon baking powder, 3/4 cup milk, 1 tblespoon vanilla,
6 egg whites,stiffly beaten, Filling (recipe follows)
Filling Ingredients
3 tablespoons plain flour, 1 1/2 cups sugar, 1 (20-ounce) can crushed pineapple, undrained, 6 egg yolks, 1 stick margarine
|
Cream sugar and butter together until light and fluffy. Combine flour and baking powder. Add alternately with milk to sugar
mixture, beginning and ending with flour mixture. Add vanilla. Gently fold in egg whites.Divide batter among three greased
and floured 8-inch cake pans. Bake at 350 degrees for 20 minutes, or until layers test done. Remove from pans and cool. Spread
filling between layers and on top and sides of cake.In a saucepan, stir flour and sugar together. Add pineapple and egg yolks,
blending well. Add margarine. Cook over medium-high, stirring, until mixture boils and thickens, 5-10 minutes.
|
|
Fresh Mango Crisp
|
5 cups ripe mangoes, peeled and thinly sliced (use thinly sliced apples with the mangoes to make 5 cups, if desired), 1 1/2
teaspoons cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon juice, 1/4 cup soft butter, 1/2 cup brown sugar, 1/2 cup flour
|
Mix mangoes with nutmeg, lemon juice and 1 teaspoon of the cinnamon. Place in a buttered 10 x 6 x 2 inch glass baking dish.
Set aside. Blend butter and brown sugar. Cut in flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Distribute
the topping evenly over mango slices. Cook in microwave oven 9-11 minutes, rotating a half turn after 5 minutes. Serve warm
or cold.
|
