Title: Pineapple cream loaf
 Categories: Desserts
      Yield: 8 Servings
 
    1/2 c  Butter
  8 3/4 oz Crushed pineapple; drained
  1 1/2 c  Confectioners' sugar; sifted
      2    Eggs;  separated
      1 pt Sour cream
    1/2 ts Lemon extract
     24    Lady fingers
 
  CREAM THE BUTTER AND SUGAR TOGETHER TILL FLUFFY. BEAT EGG YOLKS WELL
  AND ADD ONE AT A TIME, STIRRING AFTER EACH ADDITION. STIR IN THE
  EXTRACT AND PINEAPPLE. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO
  MIXTURE ALONG WITH THE SOUR CREAM.
   LINE LOAF PAN OR SPRINGFORM PAN WITH LADY FINGERS. PLACE THEM AROUND
  SIDES OF PAN AS WELL AS THE BOTTOM.
   MOUND IN 1/2 OF THE PINEAPPLE MIXTURE. TOP WITH MORE LADY FINGERS
  AND PILE IN THE REST OF THE PINEAPPLE MIXTURE CHILL WELL BEFORE
  SERVING.
   GOOD FOR MAKE AHEAD DESSERT, IT WILL KEEP TWO OR THREE DAYS IN
  REFRIGERATOR.