PINEAPPLE CAKE PINEAPPLE TOPPING

CUBAN BAKERY-STYLE PINEAPPLE CAKE

1 3/4 cups flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

1/4 pound (1/2 cup) butter, softened

1 cup sugar 

2 eggs 

1/2 teaspoon vanilla 

1/4 teaspoon almond extract 

1/4 teaspoon lemon extract 

2/3 cup crushed pineapple, including juice

Pineapple Filling and Topping (recipe follows)

Whipped Cream (for frosting)

Preheat oven to 350 degrees F. Grease two 8-inch cake tins. 

Sift flour with baking powder, baking soda and salt; set aside. 

Beat the butter and gradually add the sugar. Add the eggs one by one, the vanilla and extracts. 

Fold in alternating quantities of pineapple and dry ingredients. Pour into prepared cake tins.

Bake for 25 minutes. Remove cakes from pans and place on a rack to cool.

Place half the Pineapple Filling mixture between the two cake layers and use the remainder to cover top. Use whipped cream to cover sides. 

PINEAPPLE FILLING AND TOPPING

1/2 cup sugar 

1/2 teaspoon salt 

3 tablespoons cornstarch 

3/4 cup pineapple juice 

1 cup crushed pineapple, drained 

1 tablespoon butter 

1 tablespoon lemon juice

Combine all ingredients for the filling in a saucepan. Place over heat and stir until thickened. Cool to room temperature.

Makes 1 (2-layer) cake, 10 servings

Source: Vintage newspaper recipe clipping