Pineapple at High Tea

Elenor’s punch was a combination of ingredients from these two recipes from the Bandon Grove School Building Centenary Cookbook 1882-1982 reprinted in 2016 to celebrate the “Back to Bandon Grove School Gathering”.

Quick Fruit Punch, Maureen Barnes

1 lge tin pineapple and orange juice (Golden Circle 3litre); 1 tin fruit salad; 2 bottles of ginger ale; ice

Method: Mix all ingredients in a punch bowl and add ice.

Fruit Punch, Jenny Howell

1 ½ cups sugar; 1 cup cold tea; 2 cups pineapple juice; 1 bottle blackberry nip; 2 lge bottles dry ginger ale; 1 ½ cups hot water; ½ cup bruised mint; juice 3 oranges and 3 lemons; 2 lge bottles lemonade

Method: Dissolve sugar in water, let cool; add this mixture to tea, pineapple, orange and lemon juice, mint and blackberry nip. Chill well. Add lemonade and dry ginger ale, just before serving.

https://www.thespruceeats.com/judys-pineapple-cake-3059217

Pineapple Cake With Pineapple Filling

"For even more tropical flavor, add a cup of flaked sweetened coconut to the pineapple filling mixture.”

Ingredients:

For the Cake: 2 cups sugar; 2 sticks butter (softened); 3 cups flour (all-purpose, 13 1/2 ounces); 1 tablespoon baking powder; 3/4 cup milk; 1 tablespoon vanilla; 6 egg (just whites, stiffly beaten, reserve yolks for filling)

For the Pineapple Filling: 3 tablespoons flour; 1 1/2 cups sugar; 1 (20-ounce) can pineapple (crushed, undrained); 6 egg yolks (remaining from the cake); 1 stick/4 ounces margarine (or butter)

Steps to Make It: Gather the ingredients.

Heat the oven to 350 F (180° C/Gas 4). Grease and flour three 8-inch round cake pans.

In a mixing bowl with electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.

Combine 3 cups of flour and baking powder in another bowl.

Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.

Gently fold in beaten egg whites.

Divide batter among the three prepared cake pans.

Bake for 20 minutes, or until layers test done. Remove from pans and cool.

Pineapple Filling: Gather the ingredients.

In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium, stirring, until mixture boils and thickens, 5 to 10 minutes.

Spread filling between layers and on top and sides of cake.