Pineapples first came to Europe in the 16th century, brought to Spain by Christopher Columbus from Guatemala. Growing these exotic fruits in England was eventually achieved in the 18th century in hot-houses, but still very much a rarity and so a symbol of wealth and status.
Of course, now they are so plentiful that you can easily find fresh and canned varieties at your local grocer. If you are fond of pineapple you will love this easy pineapple cake.
Triple Pineapple Cake
- 2 1/2 cups cake flour sifted before measuring
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup pineapple juice
- 3/4 cup pineaple, crushed reserve the liquid
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 cup sugar divided
- 3 large egg yolks
- 3 large egg whites
- 3 cups icing sugar
- 1/4 cup pineapple candied
- Preheat oven to 350-degrees F. Lightly grease the bottom and sides of two 9-inch round cake pans. Line the bottom with parchment paper.
- Sift together the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.
- Cream the butter and 3/4 cup sugar together until fluffy in a separate bowl. Add the egg yolks one at a time, beating after each addition until smooth.
- Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth.
- In a separate bowl, beat egg whites until stiff. Gradually add in remaining 1/4 cup sugar, beating until combined. Fold beaten egg whites into batter.
- Divide batter between the two prepared 9-inch round cake pans. Bake at 350-degrees F for 30 minutes, or until a cake tester comes out clean.
- Cool in pans for about 10 minutes, then carefully transfer to cooling racks until cool.
- Fill and Frost the cake with a simple white icing using pineaple juice instead of milk to thin.
- Sprinkle the candied pineapple on the finished cake.