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Swap Shop: Brunch options with a fruity bent

Chilled raspberry yogurt soup courtesy WisconsMilk Marketing Board.

Chilled raspberry yogurt soup, courtesy of the Wisconsin Milk Marketing Board.

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Updated: July 3, 2011 11:56AM



A request for pineapple cake from M.K. of Vernon Hills brought nearly identical recipes for luscious Pineapple-Nut Cake from Holly Linneweh of Carol Stream and Cathy Pott of Chicago, and a memorable Pineapple Pound Cake recipe from D. Ann Jones of Chicago.

Also this week, the Wisconsin Milk Marketing Board helped with a plea from C.R. of Chicago for an easy chilled fruit soup and bagel spread for an upcoming brunch she’s hosting.

The super-easy Chilled Raspberry Yogurt Soup and Sweet and Crunchy Cream Cheese Spread are basic recipes that allow for many tasty and creative substitutions.

To make Linneweh’s Pineapple-Nut Cake:

In large bowl, place 2 eggs, ½ cup salad oil and 1 No. 2 can crushed pineapple with juice (not syrup). Add 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, ½ teaspoon salt and ½ cup chopped walnuts or pecans; beat with mixer. Pour into (9-by-13-inch) nonstick pan. Bake at 350 degrees for 45 minutes. Cool.

For frosting: In bowl, combine 8 ounces softened cream cheese, 1¾ cups confectioners’ sugar, ½ cup margarine and ½ cup chopped nuts. Spread on cooled cake.

To make Pineapple Pound Cake:

Divide 1 (20-ounce) can undrained crushed pineapple by placing ¾ of pineapple mixture (including juice) in a small bowl, and setting aside. Drain remaining pineapple, setting aside 1 cup for topping.

In large bowl, cream ½ cup vegetable shortening, 1 cup (2 sticks) butter and 2 cups granulated sugar. Add 6 large eggs, one at a time, beating thoroughly after each addition.

In separate bowl, sift together 3 cups sifted all-purpose flour and 1 teaspoon baking powder; add to creamed mixture, 1 large spoonful at a time, alternately with ¼ cup milk. Add 1 teaspoon vanilla extract; stir in ¾ cup undrained pineapple with juice; blend well.

Pour batter into well-greased and floured (10-inch) tube pan. Place in cold oven. Turn oven to 325 degrees; bake for 90 minutes, or until top springs back when touched lightly with finger.

Remove cake from oven; allow to stand 10 minutes in pan while making glaze topping (in saucepan, over medium heat, combine ¼ cup butter, 1½ cups confectioners’ sugar and 1 cup drained pineapple until butter is melted).

Run knife around cake edges to loosen, then carefully remove cake to rack before pouring glaze atop hot cake.

Requests

Does a reader (probably one with Southern connections) have a recipe for the red slaw made with red pepper flakes that is popular in North Carolina?

M.I., Chicago

I’m looking for a recipe for dill potato salad — the variety made with dill and not dill pickles.

L.T., Aurora

I would love a recipe for cream puffs that do not immediately turn soggy.

C.F., Lombard

Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.

All mail must include a daytime telephone number. Sorry, requests can’t be answered personally.



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