Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Flour
3 tb Baking powder
1 pn Salt
1/3 c Sugar
1/2 c Vegetable oil
6 x Egg yolks
1 cn (8oz) crushed pineapple
2 tb Lemon juice
6 x Egg whites
1 pn Cream of tartar
1/2 c Sugar
Filling:
1/2 c Water
1 1/2 tb Cornstarch
1/3 c Sugar
2 tb White rum
1 c Chopped strawberries
Icing:
1/2 c Butter
1 pk (8oz) cream cheese
1 ts Vanilla
1 lb Confectioners' sugar
Milk
1 md Sweet red grapefruit
Fresh flowers (rose petals
-or violets)

Cake: In a mixer or food processor sift together the flour, baking
powder, salt sugar. Blend in oil, egg yolk, pineapple lemon juice
mix well. In a separate bowl beat egg whites, cream of tartar
sugar until very stiff. Fold the cake mix into the egg white mixture
stir until well blended. Pour the mixture into an ungreased 10"
tube pan bake at 350 for 1 hour. Remove from oven cool upside
down on rack. When cooled remove to serving plate.

Filling: Stir cornstarch into the cold water heat gently in saucepan
until it starts to thicken. Stir in the sugar rum. Beat until
smooth shiny. Stir in the chopped strawberries.

Icing: In a food processor combine butter, cream cheese, vanilla
confectioners' sugar. Process to a smooth spreadable paste. Adjust the
texture with a little milk if necessary. To assemble: Spoon strawberry
filling into the hollow center of the cake. Spread the icing over the
cake including the sides. Decorate the top with grapefruit sections
flowers. Cake: Submitted By THESERVS#GATE.NET (THOMAS E. HAUG) On
MON, 13 NOV 1995 101606 -0500

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