18 ounces butter or margarine
30 ounces granulated sugar
1 tablespoon vanilla
6 ounces egg yolks (about 10 total)
30 ounces cake flour
1 1/2 ounces baking powder
1 1/2 teaspoons salt
2 1/4 cups milk
1 pound crushed pineapple, drained
10 11 oz egg whites
2 quarts Pineapple Icing (for Pineapple Cashew Cake),
8 ounces cashew nuts, toasted, coarsely chopped
Servings: 40
1. Cream margarine, sugar, and vanilla on medium speed for 10 minutes, using flat beater.
2. Add egg yolks in three portions, while creaming. Mix 2 minutes.
3. Combine flour, baking powder, and salt.
4. Add dry ingredients alternately with milk on low speed to creamed mixture.
5. Add pineapple to batter. Mix on low speed only to blend.
6. Beat egg whites on high speed until stiff but not dry. Fold into batter on low speed. Scale batter into six greased 9-inch layer cake pans, 1 lb 5 oz per pan.
7. Bake at 350°F for 25-30 minutes.
8. When cool, remove cake from pans. Cover with icing and sprinkle with toasted cashews.
Yield: 3 1/4 layer cakes (9 inch)
Notes: May be baked in one 18x26x2-inch pan, cut 6x10 for 60 portions; or in two 12x18x2-inch pans, scaled 4 lb per pan, and cut 5x6 for 30 portions per pan.
30 ounces granulated sugar
1 tablespoon vanilla
6 ounces egg yolks (about 10 total)
30 ounces cake flour
1 1/2 ounces baking powder
1 1/2 teaspoons salt
2 1/4 cups milk
1 pound crushed pineapple, drained
10 11 oz egg whites
2 quarts Pineapple Icing (for Pineapple Cashew Cake),
8 ounces cashew nuts, toasted, coarsely chopped
Servings: 40
1. Cream margarine, sugar, and vanilla on medium speed for 10 minutes, using flat beater.
2. Add egg yolks in three portions, while creaming. Mix 2 minutes.
3. Combine flour, baking powder, and salt.
4. Add dry ingredients alternately with milk on low speed to creamed mixture.
5. Add pineapple to batter. Mix on low speed only to blend.
6. Beat egg whites on high speed until stiff but not dry. Fold into batter on low speed. Scale batter into six greased 9-inch layer cake pans, 1 lb 5 oz per pan.
7. Bake at 350°F for 25-30 minutes.
8. When cool, remove cake from pans. Cover with icing and sprinkle with toasted cashews.
Yield: 3 1/4 layer cakes (9 inch)
Notes: May be baked in one 18x26x2-inch pan, cut 6x10 for 60 portions; or in two 12x18x2-inch pans, scaled 4 lb per pan, and cut 5x6 for 30 portions per pan.
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