Pineapple roll divine
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Pineapple roll divine
  Pineapple    Rolls  
Last updated 6/12/2012 1:18:05 AM. Recipe ID 48772. Report a problem with this recipe.
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      Title: Pineapple roll divine
 Categories: Desserts
      Yield: 10 Servings
 
  2 1/4 c  Crushed pineapple -- 1 20 oz
           Can
      1 c  Packed light brown sugar
    1/3 c  Dried coconut
    1/4 c  Nuts -- minced
  1 1/2 ts Vanilla extract
    3/4 ts Ground cinnamon
    1/4 ts Ground cloves
      4 lg Eggs
    2/3 c  Sugar
    3/4 c  All-purpose flour
      1 ts Double-acting baking powder
    1/2 ts Salt
           Powdered sugar
           Topping (* see note)
 
  1. Drain pineapple well; reserve 3/4 cup juice and 1/2 cup crushed
  pineapple for topping. 2. Combine in a large mixing bowl the drained
  pineapple, brown sugar, coconut, nuts (your choice), 1 teaspoon
  vanilla extract, cinnamon and cloves. Mix well and spread over the
  bottom of an ungreased 15 x 10 x 1-inch jelly-roll pan. Set aside. 3.
  Place egg whites in a bowl and beat until soft peaks form. Gradually
  add 1/3 cup sugar and beat until stiff but not dry. Set aside. 4. In
  a separate bowl, beat egg yolks until thick and pale yellow;
  gradually beat in remaining 1/3 cup sugar and 1/2 teaspoon vanilla.
  Gently fold egg whites into egg yolk mixture. 5. Sift flour with
  baking powder and salt. Gently fold flour mixture into egg mixture.
  Spread batter evenly over pineapple mixture in pan. 6. Bake in
  preheated 375-degree oven for 20-25 minutes. 7. Carefully loosen cake
  around edges. Invert cake onto kitchen towel which has been sprinkled
  with powdered sugar. Let stand 3-4 minutes then roll up, jelly-roll
  fashion. 8. Cool cake then garnish with pineapple topping.
  
  * TOPPING: Combine 3/4 cup reserved pineapple juice, 2 tablespoons
  sugar and 1 tablespoon cornstarch in saucepan; blend well. Cook until
  thick and clear. Stir in reserved pineapple; cool. Spoon on cake roll
  and sprinkle with toasted coconut.
  
  




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Recipe ID 48772 (Apr 03, 2005)

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