Golden Glory Cake from the 1940's

This is a delicious pineapple Golden Glory Cake from the 1940's. It makes a large cake, so it's perfect for family gatherings or potlucks. I hope you'll try this recipe and if you enjoyed the video, please give me a like and consider subscribing to my channel. Don't forget to leave a comment. I enjoy reading them and I will respond as soon as I see them. Thank you for watching!

Golden Glory Cake Recipe:
4 1/2 cups cake flour sifted first, then measured for accuracy
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup (1 stick) butter, softened to room temperature
1/2 cup shortening
2 2/3 cups sugar, divided
1 1/2 cups unsweetened pineapple juice
4 egg yolks, room temperature
1 1/2 teaspoons vanilla extract
4 egg whites, room temperature and beaten until stiff but not dry
Pineapple topping (recipe to follow)

1. Preheat oven to 350 degrees and grease and flour a 11 X 16 cake pan or three 8" round pans to make layers.
2. Sift flour then measure. Sift a second time with baking powder and salt.
3. Cream shortening, butter, 2 cups sugar and 2 tablespoons pineapple juice until light and fluffy
4. Add egg yolks and vanilla and continue creaming until smooth.
5. Add flour mixture alternately with remaining pineapple juice beginning and ending with flour mixture.
6. Fold in beaten egg whites. Add remaining 2/3 cups sugar and mix just until sugar disappears.
7. Pour batter into prepared pan and bake for 25 to 30 minutes or until cake tests done. Remove from oven and pierce with meat fork. Pour on hot pineapple topping.

Pineapple Topping Recipe:
Two 20-ounce cans crushed pineapple, undrained
2 cups sugar
2 sticks (one cup) butter
4 eggs, beaten
4 tablespoons flour
Add all ingredients to a heavy saucepan and cook over medium heat stirring constantly until mixture thickens. Topping will continue to thicken as it cools.
Note: For a 9 x 13 cake or 8 to 9 inch 2-layer cake, cut the above recipe in half.