Hall Family Pineapple Cake
- Yield 12 to 16 servings
"This cake was passed down to me by my aunt, and the filling came from my mother. I added the lemon glaze and pineapple juice."
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 5 extra-large eggs
- 2 cups sifted, self-rising cake flour
- 1/2 cup pineapple juice or water
- 1/2 teaspoon lemon extract
- 1 20-ounce can crushed pineapple
- 1/2 cup granulated sugar
- 1/3 cup light corn syrup
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup confectioners' sugar
- Preheat the oven to 325 degrees F. Grease and flour three 9-inch round cake pans.
- To prepare the cake, combine the butter and sugar in a large bowl. Using a mixer, beat at medium-high speed until light and fluffy. Add the eggs, 1 at a time; beat well. Add flour and juice alternately, starting and ending with the flour. Add the lemon extract; beat until light and fluffy. Divide the batter evenly among the pans.
- Bake 20 to 25 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Remove from the pans and cool completely on a wire rack.
- To prepare the filling, combine the pineapple, sugar, and corn syrup in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce the heat, and simmer, uncovered, until thickened, about 40 minutes; stir frequently. Remove from the heat.
- To assemble, place one cake layer on a cake plate and spoon half of the pineapple mixture (about 1 cup) over the cake, letting the cake absorb the juices. Place the second layer on top and spoon the remaining pineapple mixture over this layer. Top with third layer and cool for 1 hour.
- To prepare the glaze, combine the lemon zest, lemon juice, and confectioners’ sugar in a small bowl; stir until well blended. When the cake is cool, spread the glaze over the top layer.
Recipe by Kate Settles, Point Clear, Ala.