Pineapple Icebox Cake

sobota, 15 lutego 2014

Pineapple Icebox Cake

Time: 24 hrs 20 mins


  • 6 ounces butter
  • 1 1/2 cups icing sugar
  • 4 eggs (separated)
  • 1 teaspoon vanilla
  • 2 cups pineapple slices (diced)
  • 1 cup brazil nut (chopped)
  • 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
  • 2 cups whipped cream


  • 1 Cut the cake into one inch thick slices.
  • 2 Cream butter and icing sugar until fluffy.
  • 3 Add egg yolks one at a time, beating after each addition and scraping the sides.
  • 4 Add vanilla, pineapple and brazil nuts.
  • 5 Beat egg whites until stiff but moist and fold into mixture gently.
  • 6 Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
  • 7 Cover with foil and freeze for 24 hours.
  • 8 When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
  • 9 Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

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