Annies Pantry

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Pineapple Sponge Cake
great for any occasion even birthdays and special occasions.
Yields 1 -10 inch tube cake.
1 1/2 cups cake flour;
1 teaspoon baking powder ;
6 eggs ;1/2 teaspoon salt ;
1 1/2 cups white sugar ;
1 tablespoon lemon juice ;
1/2 cup unsweetened pineapple juice ;
2 cups whipped cream ;
1 fresh pineapple, peeled and cored ;

Preheat oven to 325 degrees F (165 degrees C).
Sift the cake flour and baking powder together.
Separate the eggs, put the egg yolks into a large bowl
and the egg whites into a small bowl. With an electric
mixer beat the egg yolks until thick and fluffy, about 2
minutes. Gradually beat in 3/4 cup of the white sugar.
Add the lemon juice and pineapple juice. Add the sifted
cake flour mixture gradually while continually beating.
Beat only until just blended (about 1 1/2 minutes).
With an electric mixer beat the egg whites with the salt
until moist peaks form (about 1 minute). Gradually beat
in 3/4 cup of the white sugar (about 50 seconds).
Fold the beaten egg whites into the batter and mix only
until blended. Pour batter into an ungreased 10 inch tube pan.
With a knife or spatula gently cut through batter going
round in a circular motion six times to release any air bubbles.
6 Bake at 325 degrees F (165 degrees C) for about 1 hour
or until golden brown and firm to the touch. Invert pan on
rack to cool. Once cake is cool loosen sides with a spatula
and remove from pan. Frost cake with whipped cream and
garnish with wedges of pineapple .
Makes 14 servings

Hummingbird Cake Recipe
The Kentucky Derby Cookbook
3 cups flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs -- well beaten
1 1/4 cups salad oil
1 1/2 teaspoons pure vanilla extract
1 can (8oz) crushed pineapple -- drained
3/4 cup chopped pecans
1/4 cup chopped black walnuts
2 cups chopped banana
Cream Cheese Frosting:
2 packages cream cheese -- (8oz each), softened
1 cup butter -- room temperature
2 boxes powdered sugar -- (16oz each)
2 teaspoons pure vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees. Sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moistened. Do not beat with a mixer. Stir in vanilla, pineapple and both nuts. Finally add the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost edges. Carefully draw a circle on the layer with a toothpick and fill in that circle with the chopped pecans.

Pineapple Secrets/Bars
1 cup sugar
2 T. cornstarch
2-1/2 cups crushed pineapple with juice
1-3/4 cups flour
1 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups rolled oats
3/4 cup butter

For filling:.... combine sugar and cornstarch in small pan.
Add pineapple and juice.
Cook over medium heat until thick; set aside.
Combine flour, brown sugar, soda, salt and oats; cut in butter until mixture is crumbly.
Place half of crust mixture in greased 13x9 pan; pat down firmly.
Spread filling evenly on top; add remaining crust and pat down as firmly as possible.
Bake @ 400 degrees for 25-30 minutes.
Cool; cut into 20 bars.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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