Home Cooking Recipes
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Mother's Pineapple Honeymoon Cake
Chef:  Sandra Chrane - Abilene , TX          Category:  Desserts

2 cups flour
1-1/4 cups sugar
3 -1/4 teaspoon baking powder
1/2 cup shortening
3/4 cup (plus 2 tablespoons) Milk
1-1/2 teaspoons vanilla
3 eggs
1 (large) can pineapple, crushed and undrained
1 (heaping) cup sugar
4 tablespoons butter
1 tablespoon cornstarch
1/4 cup water

Directions: Sift together flour, sugar and baking powder, add shortening, milk and vanilla. Beat 2 minutes. Add eggs and beat 2 minutes. Bake at 350°F for 25 minutes in three 9 inch layer cake pans. To make the pineapple filling, heat pineapple, sugar and butter in a saucepan. Combine cornstarch and water,stir into other ingredients. Cook until it turns clear. Frost between layers and top of cake.

Notes: This recipe is over 100 years old.