|I'm still dreaming of the pineapple curd which is between the layers of this pretty cake.|
I found the recipe for this BEAUTIFUL cake here at the Eating Well website. When I read the words "pineapple curd" I knew I had to make it......printed the recipe......kept moving the recipe from pile to pile .........(I have places all over the house with piles of recipes that I just *have* to try)........had to wait for an occasion.....finally decided to make it for a group gathering at our church. Wow! Really good. I admit that I did not use cake flour or white whole-wheat flour.... I just used regular flour and regular wheat flour. Those changes may have made my cake a bit more dense than if I had used the types of flour called for, but no one noticed. The recipe calls for a nifty trick of whipping the egg whites before adding them to the batter which keeps it light.
Using fresh pineapple would have put this gorgeous cake OVER THE TOP!
I had to keep hovering over the dessert table that evening to make sure there was a piece or two left to take home to my daughter!