Friday, June 3, 2016


What an interesting name for a cake! Not sure why. It does have pineapple in it but no bubbles. I guess it doesn't really matter what it is called. The important thing is that it is tasty. And that it is. By the end of my shift at Hillcrest Thrift Shop there were only three pieces left. I wasn't sure after so many came by the register to tell me how much they liked it.

The innkeeper at Long Hill Bed & Breakfast said it had been a family favorite for years.(Long Hill B & B is located in Winchester, VA)


1-1/2       cups all - purpose flour
2             large eggs
1-1/2       cups plus 2/3 cup of sugar
1              cup drained crushed pineapple
1-1/2       teaspoons baking soda
1/2          cup pineapple juice
1/2          cup evaporated milk
1/2          teaspoon vanilla extract
1              stick margarine
1/2          teaspoon almond extract

Preheat oven to 325 degrees F.

Thoroughly combine flour, eggs, 1-1/2 cups of sugar (I reduced it to 1 cup sugar), crushed pineapple, baking soda, and pineapple juice.

Pour the batter into an ungreased 9 x 13 - inch baking pan. (It will be a thin layer.)

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. (25 minutes was plenty in my oven)

When cake is nearly done combine evaporated milk, vanilla, margarine, almond extract and the 2/3 cup of sugar in a small saucepan over medium heat. Bring to a boil,

then pour and spread over hot cake.

Don't worry, it will soak into the cake making it really moist. I stored mine covered in the refrigerator.

The cookbook Virginia Bed & Breakfast Cookbook describes the Long Hill B & B as a "modern house with the heritage of the area's building materials. The doors, including their antique hardware, are from demolished houses; the kitchen cabinets were made from pine floor boards from a country store; and the beautiful stained-glass windows framing the foyer came from a church and a house in Richmond."  Sounds like a beautiful place to stay.

No comments:

Post a Comment