Wednesday, November 15, 2006

Retro Challenge 4 Pineapple Pinwheels Cake

Almost missed the deadline. Can't believe it. I've been hunting through lots of old cookbooks to find a great fall dish for this challenge for weeks.
RRC4 is a good one. Thanks Laura! I'm totally new to this, so hope this isn't too late and meets what is needed.

This cake from The Settlement Cook Book smelled really wonderful when I unmolded it from the big black iron skillet. Brown sugar and warm pineapple scents mixed with the walnut and cake smell...heavenly. I gave the first piece, still warm, to my Sweetie. He said it tasted like a walnut pound cake we have at a local coffee house, only better. It was even tastier the next day. The pineapple juices kept it nice and moist. Try it.

Without further ado:

Pineapple Wheel Cake
From The Settlement Cook Book, 1944 edition
1 large can sliced pineapple, drained
¼ cup butter
2 cups brown sugar
4 eggs, separated
1 cup sugar
1 cup flour
1 teaspoon baking powder
candied red cherries
walnut meats
1 cup whipping cream

Melt butter in iron skillet; cover with brown sugar, spreading it evenly. Place 1 slice of the cored pineapple in center on top of sugar; cut rest of the slices in half, crosswise; arrange these in a circle around the center slice like the spokes of a wheel, rounded edges facing one way. Fill spaces with walnut meats and candied cherries. Make sponge cake batter, using 4 eggs, 1 cup sugar, 1 cup flour, and 1 teaspoon baking powder, pour over pineapple wheel, place in moderate over and bake until firm. Turn upside down. Serve cold with whipped cream. (Note: original recipe did not have cherries or walnuts in list of ingredients. It also said ‘sponge bake’ and ‘cake until firm’, obviously typos. I used halved cherries and chopped nuts. I found 2 cups of brown sugar to be far too much. I would recommend 1 cup. I looked up the sponge cake directions on p. 434 for how to make a sponge cake:
Sponge Cakes contain no butter and are made rich with eggs. Beat yolks until thick and lemon colored, the whites until stiff enough to hold up in peaks, but still shiny. Use cake flour. Sift once, measure, sift four or more times. Ingredients should be at room temperature.
With Electric Beater: Beat egg whites at high speed until stiff enough to form peaks but are still shiny. Add sugar in small amounts, slowly, at medium speed and when blended remove beater. Fold in flour gently, sifting ¼ cup at a time over top. To make a light, tender cake, avoid over beating.)