Ingredients Jump to Instructions ↓

  1. 6 ounces butter

  2. 1 1/2 cups icing sugar

  3. 4 eggs (separated)

  4. 1 teaspoon vanilla

  5. 2 cups pineapple slices (diced)

  6. 1 cup Brazil nut (chopped)

  7. 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavor than a plain)

  8. 2 cups whipped cream

Instructions Jump to Ingredients ↑

  1. print this recipe Recipe Cut the cake into one inch broad slices. Cream butter and icing sugar until soft Include egg yolks one at a time, mixing with a beater after each adding and scraping the sides. Put in vanilla, pineapple and Brazil nuts. Beat egg whites until firm but soggy and fold into mixture softly Put a layer of cake in a dish, then a layer of pineapple-butter batter; go on layering until all the cake and batter are used up, finishing with the pineapple batter. Cover with foil and freeze for 24 hours. When you go to use take out and soften for 10 minutes. Decorate with whipped cream, a maraschino cherry and sprig of mint, or candied orange chunks -- whatever you like the most. Variation: drained peaches or ripe mangoes could be replaced for the pineapple if you don’t like pine apple.


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