Think tropical thoughts when baking this cake

Recipe Finder

April 03, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Dreaming of a delicious cake? If so, try this one.

A pineapple nut poundcake was the request of Jacquelyn S. Moyd of Fayetteville, N.C. She wrote "I believe that a few years ago it was on the back of a Betty Crocker Cake Mix box."

Her answer came from Carol Thompson, assistant manager of General Mills Consumer Services Department who wrote that she made a computer search and found the recipe which had been on the back of one of "our Betty Crocker SuperMoist cake mixes at one time."

Pineapple-nut poundcake

1/2 cup flaked coconut

1/2 cup chopped nuts

2 tablespoons margarine or butter, melted

1 can (13 1/4 ounces) crushed pineapple

1 package SuperMoist yellow cake mix

1/4 cup vegetable oil

3 eggs

Heat oven to 350 degrees

Grease and flour a 12-cup bundt cake pan. Mix coconut, nuts and margarine, sprinkle in pan. Drain pineapple thoroughly, reserving syrup. Add enough water to the syrup to make one cup.

Beat dry cake mix with oil, pineapple liquid and eggs in a large mixer bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed for 2 minutes scraping bowl frequently. Fold pineapple into batter.

Pour batter into pan and bake until cake springs back when touched lightly in center, 45 to 30 minutes. Cool 10 minutes, invert on wire rack or heat-proof serving plate. Remove pan and cook cake completely.

The identical recipe was sent in by Ruth Elliott of Cockeysville and Miriam M. NcAllister of Baltimore. Both noted they have made it often and their family enjoys it very much.

A pumpkin fudge was the request of Linda D. Mills of St. Augustine, Fla., and her answer came from Jo Ann H. Nuetzel of Baltimore who wrote that she was a volunteer at Stella Maris at the Cardinal Shehan Center and every other month she presented a fun with food program for the residents.

"This recipe was used for a program and I hope Mrs Mills enjoys it as much as the residents did. For that program I did delete the almonds," she wrote.

Nuetzel's pumpkin fudge

Makes 3 pounds

3 cups sugar

3/4 cup butter or margarine

2/3 cup evaporated milk

1/2 cup canned pumpkin

1 teaspoon pumpkin pie spice

1 12-ounce package butterscotch morsels

1 7-ounce jar marshmallow creme

1 cup chopped toasted almonds

1 teaspoon vanilla extract

In heavy saucepan combine sugar, butter, milk, pumpkin and spice. Bring to boil stirring constantly and continue boiling over medium heat stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes. Remove from heat and stir in morsels, add creme, nuts and vanilla and mix well.

Quickly pour into greased 13-by-9-inch pan and spread just until even. Cool at room temperature and cut into squares. Store tightly wrapped in refrigerator.

Recipe requests

Maureen Keck of Catonsville wants a bread called Apricot braid. "The bread is braided," she says.

Grace Lamana of Severna Park wants a shrimp dish similar to that served at the China Clipper Restaurant on Nort Charles Street and which she believes is called "Soo Ming Ha" and a pasta shells in red sauce recipe called Kill Me Quick "which a neighbor made and claimed it was an old Southern recipe."

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

Pub Date: 4/03/96

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