Pineapple I love it!
I want to apologize for being slack in adding recipes lately. The Spring and Summer are such busy, demanding and enjoyable times. Certain things have to be done and I procrastinate on some of them.
Do you get so excited about things and have too many things in your head you want to do but simply don't have the time to do? I have too many irons in the fire as my grandparents used to say.
I have this problem about wanting things to be done exactly right and think that because I am not baking or cooking to take the picture I can't post the recipe. I have decided that even though I am not baking this cake today you will get the recipe...so gritting my teeth and posting...(not really)
I hope you enjoy this old fashioned recipe. I can tell you that if you love pineapple, you will enjoy it. It is especially good with baked ham. A plus will be the leftovers of ham sandwiches and cold pineapple cake. Delicious!
Old Fashioned Pineapple Cake
3 cups self rising flour
2 sticks butter
2 cups sugar
1 cup milk
1 tsp. vanilla flavoring
few drops of yellow food coloring (optional)
** Important: Reserve 1/2 cup cake batter, set aside
Cream butter and sugar, add eggs and beat well. Add flour alternately with milk. Mix well. Add vanilla, and yellow food coloring, mix well. **Take out 1/2 cup of cake batter to be used in frosting.
Grease and flour 3- 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.
1 large can crushed pineapple (sweetened)
1 cup sugar
1 stick butter
Put pineapple, sugar and butter in a pot and let come to a good boil. Add 1/2 cup of batter and stir until thick and glossy. ** Cool before frosting.
**Note** If you wants lots of Pineapple Frosting Double this recipe.
This cake has to be stored covered in some manner in the refrigerator.