| Tropical Pineapple Cake [message #291405] |
Thu, 13 July 2006 22:52 |
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Tropical Pineapple Cake
Yield: 2 - 8 1/2 x 4 1/2 x 2 1/2 inch loaves
1 cup butter
1 cup orange juice
3 eggs
1 1/2 cup firmly packed brown sugar
1 cup graham cracker crumbs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 can (8 1/4 ounce) crushed pineapple
2/3 cup apricot preserves, chopped
1/2 cup slivered almonds
Let butter, orange juice and eggs warm to room temperature for easy
mixing. (Butter should be very soft.) Grease and flour 2 8 1/2 x 4 1/2 x
2 1/2 inch loaf pans. Preheat oven to 350 F. Combine butter, 1/2 cup
orange juice, eggs, brown sugar, graham cracker crumbs, flour, baking
powder, baking soda, crushed pineapple and 2 Tablespoons of preserves in a
large bowl. Beat at medium speed with electric mixer for 2 minutes,
scraping down sides with plastic spatula. Pour into prepared pans, evenly.
Bake in a moderate oven (350 F) for 50 minutes or until centers spring
back when lightly pressed with fingertip. Cool in pans on wireracks 10
minutes. Heat remaining preserves and remaining 1/2 cup orange juice in
small saucepan until preserves are melted and bubbly. Remove cakes from
pans to wire racks; placed over shallow pan. Poke holes in cakes with
skewer. Pour hot glaze slowly over warm cakes until it is absorbed.
Sprinkle with almonds.
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