Ingredients
2 c. sugar
4 egg yolks
2 1/2 c. self-rising flour
1 1/2 tsp. cinnamon
1 1/4 c. Wesson oil
2 Tbsp. hot water
1 can crushed pineapple, drained (save the juice)
4 egg whites
1 c. chopped nuts
1 c. powdered sugar
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Mix sugar and egg yolks until creamy; set aside. Sift together the flour and cinnamon; set aside. Mix the oil, hot water and pineapple. Alternately add 1/4 of each mixture, blending well and continuing until contents of all 3 bowls are mixed. Add the nuts. Beat egg whites until stiff and fold into mixture. Pour into greased tube pan. Bake at 325° for 70 minutes. Mix powdered sugar and pineapple juice. Pour over the warm cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Indian kitchen essential — dal, rice, chana, every Indian home has one