Gallery

Recipe Summary test

Yield:
16 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

  • 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.

  • GLAZE

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

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

Advertisement