Palm court cake

Palm Court Cake recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Palm court cake, recipe Rating: 4.8
Number of votes:81

Ingredients:

2 cups sugar

2 cups flour

2 teaspoons baking soda

2 eggs

One 20-ounce can crushed pineapple

1/2 cup chopped pecans

4 ounces sultanas

1 cup coconut

Amaretto Syrup:

1-1/2 cups sugar

1-1/2 cups water

1/2 vanilla bean (split and scrape the seeds into the liquid)

Preheat oven to 325 degrees. Line the bottom of a 9 x 12 x 2-inch pan with parchment paper (or butter and flour the pan). Combine sugar, flour and baking soda. Add eggs, pineapple, pecans, sultanas, and coconut. Mix until blended and pour into prepared pan. Bake for 50 minutes.

Amaretto Syrup: Place ingredients in heavy duty saucepan and place over low heat until the sugar is dissolved. Bring to a boil and continue to boil for 3 to 4 minutes. Remove from heat and add two Tablespoons of Amaretto. (You may substitute 1 Tablespoon of almonds extract.)

To Serve: Cut the warm cake into desired size pieces, place on a dessert plate, and spoon the warm Amaretto syrup over the cake. Top with a slab of vanilla ice cream and ENJOY!!