Spicy
Pineapple Cake
2 1/4 Cups crushed pineapple
2 1/2 Cups flour
1 1/3 Cups sugar
1 tsbsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup vegetable shortening
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup raisins
Frosting:
1 cup sugar
2 tbsp light corn syrup
3 tbsp pineapple syrup
2 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
Grease and flour bottoms only of two 8 or 9-inch cake
pans. Preheat oven to 350F degrees. Drain pineapple very
well; reserve syrup. Set aside 1/2 cup pineapple for
frosting
In a large mixing bowl, combine flour, sugar, baking
powder,
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 vanilla; continue beating 1-1/2
minutes. Stir in pineapple and raisins. Pour into prepared
pans and bake for 35-40 minutes or until cake springs back
when touched lightly in the center. Cool and frost.
FROSTING:
In top of double boiler, combine sugar, corn syrup,
pineapple syrup, egg whites, cream of tartar and salt. Cook
over rapidly boiling water, beating with mixer until mixture
stands in peaks. DO NOT underbeat. Remove from heat and add
vanilla extract. Continue beating until frosting holds deep
swirls. Fold in reserved pineapple
