Beat together all the ingredients, for 4 minutes, at medium speed
sealed well, into the refrigerator for 2 - 6 hours, turning every
an in oven.
Bake for 1 hour to 1 hour
reserving 3 teaspoons juice for Pineapple Glaze.
Mix 1 cup flour,
For the Cake:
Grease and
Reserve 1 1/2 tablespoons pineapple syrup for glaze.
To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
Heat oil to 375 degrees F.
Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once.
Remove with slotted spoon; drain on paper towels.
Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar.
Serve warm.
For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.
LEMON-MUSTARD GLAZE: mix together all ingredients, makes 3/4 cup glaze.
STOUT GLAZE: In a saucepan combine the stout, honey and butter. bring to boiling, reduce heat and simmer uncovered for 10 minutes. Makes 3/4 cup glaze.
APRICOT-CHERRY GLAZE: Stir together all ingredients, makes one cup.
PEACE-PINEAPPLE GLAZE: In a saucepan combine ingredients. Cook and stir over medium heat until heated through. Makes 1 1/4 cup glaze.
x9\" glass baking dish.
FOR THE TOPPING: Spread melted butter
Preheat oven to 350\u00b0F
Grease and flour 10-inch tube pan.
In a large bowl, combine all ingredients except pineapple and nuts.
With a mixer at medium speed, beat 2 minutes.
Stir in pineapple and nuts.
Pour batter into prepared pan.
Bake 45 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 25 minutes. Invert cake to cool completely.
Pineapple Glaze: In a small bowl combine all ingredients mixing until smooth.
Spoon over cake.
For the porkloin:
Preheat oven
Combine shortening, butter and sugar; cream until light and fluffy.
Add eggs one at a time.
Combine flour and baking powder; add
to
creamed
mixture
alternately
with milk and vanilla. Stir
in
crushed pineapple.
Pour batter into well-greased and floured
10-inch tube pan.
Place in a cold oven; bake in a
325\u00b0 oven
for 1 hour and 15 minutes or until cake tests done.
Cool in
pan
10
to
15
minutes.
Invert
onto serving plate; drizzle Pineapple Glaze over top and sides.
For the glaze and sauce:
Combine the
nto prepared Bundt cake. Bake for 60 minutes or until a
For the Loaf.
1.Preheat Oven to 350.
2.Grease & Flour a Loaf Pan.
3.Cream Butter and Sugar together.
4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
5.Add egg mix into the butter mix, beat slowly.
6.Add remaining Ingredients and mix well.
7.Bake for 40 Mins,.
For the Glaze.
1.Mix all ingredients in a bowl until well combined and spread over warm loaf.
o 24 hours. (Fix the Pineapple Salsa now so it can
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
tand in a warm place for 8-10 mins, until mixture
ixture.
Drain pineapple reserving juice for glaze.
Fold pineapple, nuts, rutebagas and
br>To make the glaze, combine the pineapple juice, vinegar, ginger, soy
inegar, allow mixture to rest for 2 minutes. Pour milk mixture