Pineapple Dream Cake

Course: Dessert

Ingredients

Pineapple Dream Cake

  • 8 oz self-rising flour
  • 1 pinch salt
  • 8 oz Stork margarine
  • 8 oz castor sugar
  • 4 eggs
  • 1/2 tsp pineapple or lemon flavoring
  • pineapple ring halves
  • glace cherries
  • angelica

Pineapple Stork Icing

  • 4 1/2 oz Stork margarine
  • 12 oz icing sugar
  • 4 1/2 dessert spoons pineapple juice from can
  • 3 pineapple rings cut in small pieces

Instructions

Pineapple Dream Cake

  • Sieve flour and salt together.
  • Thoroughly cream the Stork and sugar together and beat in eggs one at a time, adding a little sieved flour with each.
  • Beat in flavoring and fold in flour.
  • Divide equally between two greased eight-inch sandwich tins, with a round greaseproof paper in each and bake for 30-40 minutes, side-by-side on the middle shelf of a moderate oven (360F).
  • Cool and sandwich together with Pineapple Stork Icing.
  • Coat with remaining icing, mark with a fork to decorate and finish decorating with pineapple rings cut in halves, with halves of glace cherries and angelica “leaves” in the hollows, as illustrated.

Pineapple Stork Icing

  • Cream half the sieved icing sugar and the Stork together until light and fluffy.
  • Add the remaining icing sugar and juice and beat thoroughly until light and smooth, then stir in the cut up pineapple.
  • Fill and ice the cake as directed above.

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