2 1/4 Cups crushed pineapple
2 1/2 Cups all-purpose flour
1 1/3 Cups sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground allspice
1/2 cup vegetable shortening
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup raisins
— Frosting: — 1 cup sugar
2 tablespoons light corn syrup
3 tablespoons pineapple syrup
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
cake pans. P reheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside 1/2 cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder,
salt, nutm eg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple syrup. Bl end well using lowest speed of mixer. Beat 1-1/2 minutes at low speed or 225 st rokes with a wooden spoon. Add eggs and vanilla; continue beating 1-1/2 minutes . 2. Stir in pineapple and raisins.
3. Pour into prepared pans and bake for 35-40 minutes or until
cake spring s back when touched lightly in the center. Cool and frost.
FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg w hites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls. Fold in re served pineapple.