*  Exported from  MasterCook II  *
                       Pineapple and Spice Layer Cake
 Recipe By     : Jo Anne Merrill
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  Cups          crushed pineapple
    2 1/2  Cups          all-purpose flour
    1 1/3  Cups          sugar
    1      Tablespoon    baking powder
    1      Teaspoon      salt
      1/2  Teaspoon      ground nutmeg
      1/2  Teaspoon      ground cinnamon
      1/2  Teaspoon      ground allspice
      1/2  cup           vegetable shortening
      1/2  cup           milk
    3                    large eggs
    1      teaspoon      vanilla extract
      1/2  cup           raisins
                         --- Frosting: ---
    1      cup           sugar
    2      tablespoons   light corn syrup
    3      tablespoons   pineapple syrup
    2                    egg whites
      1/4  teaspoon      cream of tartar
      1/4  teaspoon      salt
    1      teaspoon      vanilla extract
      Preparation: Grease and flour bottoms only of two 8 or 9-inch cake pans. P
 reheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside
  1/2 cup pineapple for frosting.
      1. In a large mixing bowl, combine flour, sugar, baking powder, salt, nutm
 eg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple syrup. Bl
 end well using lowest speed of mixer. Beat 1-1/2 minutes at low speed or 225 st
 rokes with a wooden spoon. Add eggs and vanilla; continue beating 1-1/2 minutes
      2. Stir in pineapple and raisins.
      3. Pour into prepared pans and bake for 35-40 minutes or until cake spring
 s back when touched lightly in the center. Cool and frost.
      In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg w
 hites, cream of tartar and salt. Cook over rapidly boiling water, beating with 
 mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add
  vanilla extract. Continue beating until frosting holds deep swirls. Fold in re
 served pineapple.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : This cake is best served the same day, but you can refrigerate and serv
 e later if necessary. If serving later, decrease pineapple in frosting to 1/4 c
 up. Either way, the end result is a tall, elegant cake with delicious frosting.