Yield
16 Servings

How to Make It

Step 1

HEAT oven to 325°F. Spray a 12 cup fluted pan or 10-inch tube pan with no-stick cooking spray; set aside.

Step 2

BEAT egg whites in bowl of electric mixer at high speed until stiff peaks form; transfer to another bowl.

Step 3

COMBINE shortening, sugar and egg yolks. Beat at medium speed until well blended.

Step 4

COMBINE flour, baking powder, baking soda and salt; add to shortening mixture. Beat at low speed until mixed. Beat at medium speed until well blended. Reduce speed to low.

Step 5

ADD pineapple with juice, sour cream and almond extract. Beat until blended. Stir in egg whites, apple and 1 cup nuts with spoon. Spoon into prepared pan.

Step 6

BAKE 45 to 55 minutes or until cake springs back when touched lightly in center. Cool 5 to 7 minutes. Refrigerate 5 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.

Step 7

GLAZE

Step 8

COMBINE powdered sugar, milk and lemon juice in small bowl; drizzle over top of cake, letting excess glaze run down side.

Step 9

SPRINKLE with additional nuts, if desired, before glaze hardens.

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