Pineapple Christmas Cake 1953 Recipes

CRUSHED PINEAPPLE FRUITCAKE

Crushed Pineapple Fruitcake image

This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 10h45m

Yield 14

Number Of Ingredients 11

Ingredients

¾ cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
3 cups golden raisins
½ cup red candied cherries
1 cup candied mixed fruit peel
1 (15 ounce) can crushed pineapple with juice

Steps:

Line an angel food pan with parchment paper and brush with melted butter.
Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

Nutrition Facts : Calories 400 calories, Carbohydrate 75.1 g, Cholesterol 52.7 mg, Fat 11 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 324 mg, Sugar 40.1 g

PINEAPPLE CHRISTMAS CAKE 1953

Pineapple Christmas Cake 1953 image

This is a lightly almondy pineapple fruit cake. We have had this in the family archeives since 1953, given to us by a neighbour Cecila Sweet. She was sweet enough to share this fav.

Provided by andypandy

Categories Dessert

Time 3h20m

Yield 1 10inch tube cake

Number Of Ingredients 13

Ingredients

6 candied pineapple, rings
1/2 cup drained green maraschino cherry
1/2 cup drained red maraschino cherry
1 lb golden raisin
2 large eggs, beaten
3/4 cup butter
1 cup granulated sugar
3 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, undrained (use juice)

Steps:

Chop drained cherries in half.
Chop the candied pineapple rings into pieces.
Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
Cream room temp.
butter and white sugar until light and fluffy.
Beat in the two beaten eggs.
Stir in the sifted dry ingredients.
Stir in the extracts.
Stir in the can of undrained pineapple.
Stir in the fruits.
Pour into a greased and floured tube pan.
Let sit covered overnite on the kitchen counter.
Bake next morning.
Bake at 300 degrees F.
for 2 1/2 hours to 3 hours.
Tester will come away clean.
Wrap in foil then in saran wrap when cooled thoroughly.
Keep 4 weeks before cutting.
Note can add more drained cherries and candied pinepple only if desired but not too much.
This cake has no nuts, which is why I think it a favourite among the older generation!

Nutrition Facts : Calories 5553.1, Fat 154.6, SaturatedFat 91.9, Cholesterol 789, Sodium 2359.4, Carbohydrate 1013.8, Fiber 37.5, Sugar 609.7, Protein 70.9

OLD FASHIONED PINEAPPLE CAKE RECIPE

Old Fashioned Pineapple Cake Recipe image

Follow our complete, step-by-step, photo illustrated instructions to make this homemade, Old Fashioned Pineapple Cake Recipe. We make the layers from scratch, and the frosting from scratch. I think you'll love the old fashioned frosting on this one.

Provided by Steve Gordon

Categories Desserts

Time 1h20m

Number Of Ingredients 7

Ingredients

2-4 Yellow Cake Layers
1 can Evaporated Milk (large)
1 cup Granulated Sugar
3 Egg Yolks
½ cup Butter
1 teaspoon Vanilla Extract
1 can Crushed Pineapple, (20oz) drained

Steps:

In a medium sauce pot, add the following ingredients.
Add milk.
Add sugar.
Add egg yolks.
Add butter.
Add vanilla.
Place sauce pot on a COLD burner, then turn heat on to medium.
Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
Add the drained crushed pineapple, stir together.
Spread frosting between layers, on top, and sides.
Enjoy

OZARK BAKELESS PUDDING (1953)

Ozark Bakeless Pudding (1953) image

This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Hotel Taneycomo in Rockaway Beach, Missouri. If the use of raw eggs concerns you, use pasteurized eggs. The can size is a guess; the recipe specifies only a "small" can. Peaches may be substituted for the pineapple. Cooking time is chilling time.

Provided by Chocolatl

Categories Dessert

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter
1 cup sugar
2 eggs, beaten
1 cup chopped nuts
1 (8 ounce) can crushed pineapple, drained
8 ounces graham crackers, crushed, divided
whipped cream, for serving

Steps:

Beat butter and sugar together until light and creamy.
Stir in eggs, nuts and pineapple.
Line a dish with a thick layer of crushed graham crackers.
Top with pineapple mixture.
Spread remaining crackers on top.
Refrigerate for at least 12 hours.
Top with whipped cream.

Nutrition Facts : Calories 607, Fat 32.5, SaturatedFat 12.4, Cholesterol 102.7, Sodium 492.8, Carbohydrate 74.3, Fiber 3.4, Sugar 51.6, Protein 9

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