Heavenly Pineapple Cake

1 (8 ounce) can crushed pineapple, drained and juice reserved
6 eggs, separated, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar, divided in two halves
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon almond extract

1 cup confectioners’ sugar
2 tablespoons milk
3/4 teaspoon almond extract

Preheat oven to 350 degrees.

Add enough water to reserved pineapple juice to make 3/4 cup. Set aside with pineapple.

Sift together dry ingredients and set aside.

In large bowl, at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, add in 1/2 cup sugar, 2 tablespoons at a time, beating well until sugar dissolves and whites stand in stiff peaks.

In separate bowl, beat egg yolks, flour, baking powder, salt, almond extract, reserved pineapple juice with water mix and 1/2 cup sugar. Beat until light and fluffy, about 3 minutes.

With spatula, gently fold in beaten egg whites and crushed, drained pineapple.

Pour batter into ungreased 10″ tube pan.

Bake at 350 degrees F for 45 to 60 minutes, until top of cake springs back when lightly touched with finger. Invert cake in pan on funnel; cool completely.

With spatula, gently loosen cake from pan and remove to plate.

Prepare glaze and drizzle over cake.

Family Recipes