Hawaiian Spice Cake Recipe
Ingredients
1 pound 4 1/2 ounce can crushed pineapple
2 1/4 cups Pillsbury's Best Flour (sifted Regular or Instant Blending)
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup shortening
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Grease and flour bottoms of two 8 or 9-inch layer pans.
Drain pineapple very well; reserve syrup.
Set aside 1/2 cup pineapple for Frosting.
Combine in large mixing bowl flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice.
Add shortening, milk and 1/2 cup pineapple syrup.
Blend well at lowest speed of mixer.
Beat 1 1/2 minutes at low speed or 225 strokes with a spoon.
Add eggs and vanilla extract.
Continue beating 1 1/2 minutes.
Stir in pineapple and raisins.
Pour into pans.
Bake at 350° for 35 to 40 minutes until cake springs back when touched lightly in center.
Cool and frost.
Drain pineapple very well; reserve syrup.
Set aside 1/2 cup pineapple for Frosting.
Combine in large mixing bowl flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice.
Add shortening, milk and 1/2 cup pineapple syrup.
Blend well at lowest speed of mixer.
Beat 1 1/2 minutes at low speed or 225 strokes with a spoon.
Add eggs and vanilla extract.
Continue beating 1 1/2 minutes.
Stir in pineapple and raisins.
Pour into pans.
Bake at 350° for 35 to 40 minutes until cake springs back when touched lightly in center.
Cool and frost.
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