Tag: Cake

Pineapple Angel Cake Dessert

1 pint milk
1 cup sugar
2 egg yolks, beaten
1/4 tsp salt
1 package lemon Jell-O®
2 egg whites, stiffly beaten
2 1/2 cups crushed pineapple, drained
1 large angel food cake, cut into 24 or more slices

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Ice Cream Cake

20 ladyfingers, standard size
2 quarts vanilla ice cream
6 ounces frozen orange juice concentrate
2 packages raspberries
18 ounces crushed pineapple
1 tbsp frozen lemon concentrate
1 tsp almond flavoring
1 tsp imitation rum extract
6 maraschino cherries, chopped
3 tbsp blanched pistachio nuts, chopped
sweetened whipped cream
sugared strawberries
mint leaves

Line the bottom and sides of a 9″ spring form pan with ladyfingers split in half.

The Orange Layer
Mix 1 quart vanilla ice cream with the frozen undiluted concentrated orange juice. Working quickly to prevent ice cream from becoming too soft. Pour into mold over bottom layer of ladyfingers. Freeze firm.

The Raspberry Layer
Meanwhile, mix raspberries and pineapple in a blender along with lemon concentrate (or puree in a food mill). Strain to remove seeds and freeze until partially frozen. Then place in a chilled bowl and beat lightly. Spoon over the orange layer and refreeze.

The Flavor Layer
Mix almond and rum flavoring along with cherries and nuts with the other quart of vanilla ice cream. Pour this over the raspberry layer and freeze overnight.

To Serve
Remove from freezer 2 hours before serving. Garnish with whipped cream, strawberries and mint. Makes 12 servings.

Pineapple Nut Refrigerator Cake Recipe

1 cup confectioners sugar
1 cup butter
1 cup crushed pineapple
1/4 cup chopped nuts
2 egg whites
40 vanilla wafers
1/2 cup heavy cream

Blend the sugar and butter together. Add the pineapple and nuts, mixer together well.

Beat the egg whites stiff and fold in.

In a cake pan, form alternate layers of wafers and mixture with the vanilla wafers to make both the first and last layers.

Place in refrigerator and chill for 12 – 18 hours. Whip the cream stiiff, and place on top when serving.

Cherry Snow Cake Recipe

2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup pineapple juice
2 tbsp shortening
1 tsp pure vanilla extract
3 egg whites, unbeaten

Sift cake flour, sugar, baking powder and salt into mixing bowl. Drop in shortening, add 2/3 cups of pineapple juice and vanilla extract. Beat in a mixer at low speed for 2 minutes.

Add egg whites and remaining pineapple juice. Beat for 2 minutes longer.

Bake in 2 square 8″ greased pans at 250° F for 25-30 minutes. Chill layers, split in half, spread cherry almond filling between laters and on top of cake.

Chill in refrigerator for several hours before servining. Cut into 1″ slices.

Rainbow Prism Cake Recipe

1 package Orange Jello
1 package Cherry Jello
1 package Lime Jello
3 cups hot water
1 1/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package Lemon Jello
1/2 cup cold water
1 cup graham craker crumbs
1/4 cup melted butter (or margarine)
2 cups heavy cream

Prepare the first 3 packages of jellp separately usining 1 cup hot water and 1/2 cup cold water for each; chill until firm in 3 separate 8 x 8 x 2″ pans. Combine pineapple juice and sugar; heat until sugar is dissolved.

Remove from heat and dissolve lemon jello in hot mixture, add 1/2 cup cold water and cill unmtil syrupy.

Mix graham cracker crumbs with melted butter. Press graham cracker crumb mixtue over bottom of a 9″ spring-form pan.

Whip the 2 cups of cream and pour into the syrupy lemon jello mixtue. Using a knife dipped in hpt water, cut the orange, cherry, and lime Jello into 1/2″ bits. Fold the cubed Jello into the whipped cream mixture. Pour into spring-form pan, chill for 8 hours in refrigerator before servign. Makes 15 to 16 servings of Rainbow Prism Cake.

Pineapple Refrigerator Cake Recipe

1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts

Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.

Cut into thick slices and serve with whipped cream.

Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.