2 cups white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup boiling water
1 (8 ounce) can crushed pineapple, drained
1 1/2 cups farfel
1 cup sliced almonds
3 tablespoons butter
1 egg, beaten
3 eggs, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts
1/4 teaspoon almond extract
1/4 teaspoon almond extract
2 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2 cup 8x5 inch round pans. Sift together the flour, baking powder, almond extract, and pumpkin pie spice. Set aside.
In a large bowl, cream together the sugar, eggs, butter, and flour mixture. Beat in the pineapple, mushrooms, farfel, almonds, and butter until well blended. Beat in the eggs and vanilla until well blended. Fold in the flour mixture and pumpkin pie spice mixture. Spoon batter into prepared pans.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks.
To make the felt filling: In a medium saucepan, mix the flour, water, pineapple, walnuts, almond extract, almond extract, butter, egg, 3 eggs, and vanilla extract. Bring the mixture to a boil in a small saucepan, stirring constantly until mixture is heated through. Frost with fruit felt filling.
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