Monday, October 15, 2012

Pineapple Cake Pudding

Another recipe from my great-grandmother's cook book. I made some cookies from this same cookbook earlier tonight, which left me with half a can of pineapple. I couldn't let it go to waste, so when I stumbled upon the Cake Pudding recipe, I had to try it.

It was delicious! The two of us ate the whole thing, and we were both liking the sides of our bowls. I'll definitely make this again.

1/4 cup sifted flour
1/2 cup sugar
1/4 tsp. salt
1 1/2 tsp grated lemon rind
1 Tbsp lemon juice
2 egg yolks, well beaten
1/2 cup milk
1/4 drained, crushed pineapple
1/4 cup pineapple juice
2 egg whites, stiffly beaten

1. Sift together flour, salt and sugar.
2. Stir in lemon rind, lemon juice, egg yolks, milk, crushed pineapple, and pineapple juice.
3. Fold in egg whites.
4. Pour into 1 quart baking dish or 6 custard cups. Set pan in hot water (1" deep). Bake 50 minutes at 350ยบ. Serve warm or cold, with or without whipped cream.

(From Betty Crocker's Picture Cook Book, Revised and Enlarged, 2nd edition. Published 1956. This recipe is on page 237)

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