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Honolulu Pineapple Cake

½ cup sugar

¼ cup water

4 eggs, separated

1 cup butter (1/2 pound)

 2 cups confectioners’ sugar

½ pint whipping cream, whipped

1 cup drained crushed pineapple

¼ teaspoon vanilla

2 tablespoons confectioners’ sugar

2 dozen lady fingers or strips of sheet sponge cake


            Melt sugar in water in double boiler. Heat slowly and add the beaten egg yolks gradually. Stir and cook until mixture thickens. Cool. Cream butter and sugar. Add pineapple and first cooled mixture. Beat egg whites until stiff. Add vanilla and 2 tablespoons powdered sugar. Fold this into mixture. Line bottom and sides of 8” x 12” large flat dish with lady fingers or sponge cake. Refrigerate for 12 hours. When serving, garnish with whipped cream and bits of candied fruit if desired. Yield: 10-12


Source Mrs. Harry L. Hagan


Pineapple-Almond Dessert

1 #2 can pineapple tidbits

¼ pound (16) marshmallows, cut in eighths

½ cup slivered, toasted, blanched almonds

¼ cup maraschino cherries, cut in fourths

1 cup heavy cream, whipped


Drain pineapple, reserving syrup. Combine pineapple, marshmallows, cherries, and ¼ cup of the pineapple syrup. Let stand about an hour. Fold in whipped cream. Spoon into dishes and sprinkle with nuts. Chill. Yield: 6-8.


Source: Mrs. R.W. Scheffy



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