Natvia Spanish Pineapple Xmas Cake Recipes

NATVIA SPANISH PINEAPPLE XMAS CAKE

Steps:

• Method : Cake.
• Pre-heat oven to a moderate temperature (160 degrees).
• Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
• Flour the cake tin.
• Beat the egg whites with lemon drops, added at the beginning, until very stiff.
• Add Natvia and keep beating the mixture.
• Add egg yolks one by one until mixed.
• Add vanilla essence.
• Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
• Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
• Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
• Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
• Method : Filling.
• Mix the pineapple juice with the rum and bring to the boil.
• Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
• Let it cool.
• Method : Ensemble.
• Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
• Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!
• Beat the cream until is hard, but before it turns into butter!
• Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
• Moisten the top layer of the cake with the rest of the pineapple juice.
• Carefully place it on top of the base and decorate with cream and/or the topping of your choice.

PINEAPPLE CHRISTMAS CAKE 1953

Steps:

• Chop drained cherries in half.
• Chop the candied pineapple rings into pieces.
• Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
• Cream room temp.
• butter and white sugar until light and fluffy.
• Beat in the two beaten eggs.
• Stir in the sifted dry ingredients.
• Stir in the extracts.
• Stir in the can of undrained pineapple.
• Stir in the fruits.
• Pour into a greased and floured tube pan.
• Let sit covered overnite on the kitchen counter.
• Bake next morning.
• Bake at 300 degrees F.
• for 2 1/2 hours to 3 hours.
• Tester will come away clean.
• Wrap in foil then in saran wrap when cooled thoroughly.
• Keep 4 weeks before cutting.
• Note can add more drained cherries and candied pinepple only if desired but not too much.
• This cake has no nuts, which is why I think it a favourite among the older generation!