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Makes One 10-inch Tube Cake 12 to 16 ServingsCake 5 eggs, separated 1/2 cup Butter Flavor CRISCO all-vegetable shortening or 1/2 Butter Flavor CRISCO Stick 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 -1/2 cups granulated sugar 2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 can (8 ounces) crushed pineapple in unsweetened juice 2 tablespoons dairy sour cream 1 -1/4 teaspoons almond extract 1 red apple, peeled, grated (about 1/2 cup) 1 cup chopped pecans Glaze 1 cup confectioners' sugar 2 tablespoons milk 1 tablespoon fresh lemon juice Additional chopped pecans (optional) Heat oven to 350ºF. Grease 10-inch tube pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. Cake Beat egg whites in large bowl at high speed of electric mixer until stiff peaks form. Combine Butter Flavor Crisco and Crisco Shortening in another large bowl. Beat at medium speed of electric mixer until creamy. Add granulated sugar and egg yolks. Beat at medium speed until well blended. Combine flour, baking powder, baking soda and salt in small bowl. Add to creamed 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 pan. Bake at 350ºF for 50 to 60 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 confectioners' sugar, milk and lemon juice in small bowl. Mix with spoon. Drizzle over top of cake, letting excess glaze run down side. Sprinkle with additional nuts, if desired, before glaze hardens. |
