Aloha Cake Recipe
2 1/4 c whole wheat flour
2 1/4 t baking soda
1 t cream of tartar
1 c honey
1/3 c maple syrup
1 t vanilla
1 1/2 t almond extract
1 1/2 t ginger,ground
2 t orange peel
8 oz crushed pineapple,drained
2 ea egg whites,unbeaten
8 oz sweet potato baby food puree
2 lg ripe bananas
3/4 c apricots,chopped
2 ea egg whites,lightly beaten
Preheat oven to 325. In large mixing bowl, combine flour, 3/4
teaspoon baking soda, and cream of tartar. Set aside. In medium bowl,
mix honey, maple syrup, vanilla, almond extract, ginger, orange peel,
pineapple, and 2 egg whites. Stir in flour mixture until just blended.
In blender, puree baby food, bananas, apricots, and 1 1/2 teaspoon
baking soda. Continue to process approximately 2 minutes. Stir into
flour mixture. Gently stir in lightly beaten egg whites. Do not
overmix. Spoon batter into 10" fluted tube pan or two 8" round well
greased pans. Bake at 325 for 50 to 55 minutes for tube pan or 25 to
30 minutes for round pans. Cool. Drizzle with orange marmalade if
desired.
Angel Pie
** meringue crust
4 egg whites
1/4 t cream of tartar
1 c sugar
**filling
4 egg yolks
1 lg lemon,grated rind
3 T lemon juice
3 T hot water
1/2 c sugar
1/2 pt heavy cream,or 1 large
container Cool Whip
crust: Preheat oven to 275 degrees.
Beat Egg whites until firm. Add cream of tartar & continue beating.
Gadually add the sugar & beat until egg whites are stiff.
Grease a deep 10" pie pan w/butter. Pour in meringue mixture & spread
to edges. Bake 20 minutes at 275, then raise oven heat to 300 degrees
and bake 40 minutes longer. Remove & let cool
filling: Combine egg yolks, lemon rind, lemon juice, water & sugar in
the top of a double boiler. Cook over simmering water, stirring
frequently, until thick. Let cool.
Whip cream until stiff & combine all but one quarter of it w/lemon
filling. Mix well. Pour into meringue crust, spreading evenly. Cover
w/remaining whipped cream. Refrigerate for several hours before
serving. The meringue shrinks & cracks while cooling, but the pie
keeps well.
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