Tasty Pineapple Cake
Source: Benton Sister's Volume 3

1 3/4 cups warm pineapple juice (100 F) from drained pineapple
2 Tbsp. yeast
1/3 cup liquid sweetener (brown rice syrup, maple syrup, or malt barley syrup)
2 cups chopped dates
1 cup raisins
1 - 20 oz. can crushed pineapple, drained
1 cup apple sauce
1/2 cup chopped walnuts or almonds (optional for fat free version)
2 3/4 cup whole wheat flour

Sprinkle yeast over the warm pineapple juice. Let sit for 5 minutes. Mix in remaining ingredients well. Beat until airy. Let sit for 20 minutes. Divide batter between two prepared round cake pans. Cover and set in a warm place. Allow to rise until doubled in bulk. (It can take up to 2 hours). Bake at 300 for 1 hour. Cool and set aside. Allow cake to "season" until the next day.

Fresh Pineapple Frosting:

1 - 20 oz. can crushed pineapple
1 cup orange juice
1/4 cup cornstarch
1/2 cup coconut
1/2 tsp. vanilla

Dissolve cornstarch in crushed pineapple and orange juice. Bring to a boil over medium-high heat and boil for 1 minute, stirring constantly. Add remaining ingredients; cool. Frost between layers and over the top. Granish with nuts, coconut, or flowers.

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