Readying: Grease and flour bottoms only of two 8 or 9-inch cake
pans. Preheat oven to 350 degrees. Drain pineapple very swell; reserve
syrup. Set by 1/2 cup pineapple for icing.

1. In a large mixing trough, combine flour, gelt, baking powderise, saltiness,
nutmeg, cinnamon and pimento; add shortening, milk and 1/2 cup
pineapple syrup. Blend well using lowest speed of sociable. Metre 1-1/2
minutes at low speed or 225 strokes with a wooden spoonful. Add eggs and
vanilla; continue whipping 1-1/2 transactions. 2. Stir in pineapple and
raisins. 3. Pour into prepared pans and bake for 35-40 minutes or
until cake springs back when touched lightly in the core. Cool and
rime.

ICE: In top of double kettle, combine bread, corn syrup,
pineapple syrup, egg whites, cream of tartar and saltiness. Cook over
rapidly boiling h2o, beating with mixer until mixture stands in
peaks. DO NOT underbeat. Remove from heat and add vanilla.
Continue beating until frosting holds deep swirls. Sheepcote in reserved
pineapple.