Pineapple Cream Loaf

1. 1

   Cream the butter and sugar together until fluffy.

2. 2

   Beat egg yolks well and add one at a time, stirring after each addition.

3. 3

   Stir in the extract and pineapple.

4. 4

   Beat egg whites until stiff and fold into mixture along with the sour cream.

5. 5

   Line loaf pan or springform pan with lady fingers.

6. 6

   Place them around sides of pan as well as the bottom.

7. 7

   Mound in 1/2 of the pineapple mixture.

8. 8

   Top with more lady fingers and pile in the rest of the pineapple mixture chill well before serving.

9. 9

   Good for make ahead dessert, it will keep two or three days in refrigerator.

No additional tips available.