Pineapple Cream Loaf

PINEAPPLE CREAM LOAF

8 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 c Butter

1 1/2 c Confectioners' sugar -- sifted

our cream

24 Lady fingers

8 3/4 oz Crushed pineapple -- drained

2 Eggs --

1/2 ts Lemon extract

CREAM THE BUTTER AND SUGAR TOGETHER TILL FLUFFY. BEAT EGG YOLKS WELL AND ADD ONE AT A TIME, STIRRING AFTER EACH ADDITION. STIR IN THE EXTRACT AND PINEAPPLE. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO MIXTURE ALONG WITH THE

SOUR CREAM.

LINE LOAF PAN OR SPRINGFORM PAN WITH LADY FINGERS. PLACE THEM AROUND SIDES

OF PAN AS WELL AS THE BOTTOM.

MOUND IN 1/2 OF THE PINEAPPLE MIXTURE. TOP WITH MORE LADY FINGERS AND PILE

IN THE REST OF THE PINEAPPLE MIXTURE CHILL WELL BEFORE SERVING.

GOOD FOR MAKE AHEAD DESSERT, IT WILL KEEP TWO OR THREE DAYS IN

REFRIGERATOR.

Source: Good Housekeeping Cookbook

Barbara Day, Prodigy Food & Wine Board - - - - - - - - - - - - - - - - - -