Pineapple Torte

CAKE:

38 graham crackers (one 14.4 oz. box); crushed

1 cup walnuts, finely chopped

3 egg whites, beaten until stiff

3/4 cup Crisco

1  to 1-and-1/2 cups sugar

3 egg yolks

3 teaspoons baking powder

2 cups milk

3 teaspoons vanilla

Cream Crisco and sugar well.  Add egg yolks and continue to beat well.  Mix graham crackers, baking powder and milk, then add to Crisco mixture.  Beat well.  Add the walnuts and vanilla and mix.  Gently fold in the egg whites.  Pour into an ungreased 9 x 13 inch pan or glass dish.

Bake at 350 degrees (metal pan) or 325 degrees (glass dish) for 55 minutes.

 

TOPPING:

1 large can crushed pineapple in juice (not in heavy syrup)

1 small can crushed pineapple in juice

1 to 1-and-1/2 cups sugar

whipped cream

chopped nuts and/or maraschino cherries for garnish

Mix the pineapple and sugar in a pan and boil for 10 minutes.  Pour while hot over the cake.  Decorate with whipped cream, nuts, and cherries.

 

This recipe is from Isabel Gillis Armstrong Kovtunovich, courtesy of Favorite Recipes of St. Spiridon Orthodox Cathedral, Seattle, Washington.  Isabel was born in Scotland but married into Seattle’s Russian Community.  Both Isabel and her husband, John, were active members of the RCC for over 30 years – she as officer and/or member of the Ladies’ Auxiliary, and John as Executive Board Officer.  Isabel was well-known for her marvelous cooking and people came to the Russian Bazaar especially to sample her wonderful desserts!

Isabel’s Pineapple Torte is always featured at the Russian Community Center Bazaar!