Pineapple Cake


Make the cake by the same recipe as for orange cake. Bake in three

layers.



FILLING.--The whites of two eggs beaten to a stiff froth and a cup of

powdered sugar. Grate enough fresh pineapple to have three-quarters of a

cup of fruit. Strain, add the juice to the whites of eggs and sugar.

Divide it, and into one part add the fruit strained from the juice. Use

this for the filling. To the rest beat in half a cup of sugar and half a

teaspoonful of almond extract, and ice the top and sides of the cake. It

should be done while the cake is hot. This, as well as the orange cake,

will keep in tin fresh for a week.



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