Pineapple Cream Cake in 1920

Omaha Daily Bee, Omaha, Nebraska May 23, 1920, page 16

Separate the yolks and whites of six eggs, and one cup of sugar to the yolks and beat together until creamy. Sieve one cup of flour and one teaspoonful of baking powder together and beat the white of the eggs stiffly. Stir there ingredients lightly into the yolks and sugar, turn the mixture into buttered layer cake pans and bake in a moderate oven. When done, put on a sieve to cool and spread the pineapple cream between the layers of cake; put them together and cover with boiled icing.

Pineapple Cream – Put two tablespoonfuls of butter in a saucepan, add half a cup of sugar, mix one egg; put these with the butter and sugar and one-half cup of grated pineapple and juice. Stir over a slow fire until the mixture thickens and becomes the consistency of thick cream, and then use.


  • 6 eggs, separated
  • 1 cup of sugar
  • 1 cup of flour
  • 1 teaspoon of baking powder


  • 2 tablespoons of butter
  • 1/2 cup of sugar
  • 1 egg
  • 1/2 cup grated pineapple and juice

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