Prep 25 mins
Cook 35 mins
Aunt Hattie made a living out of baking this, and Placek, pound cake and other Polish recipes to order. That kept her pretty busy. A very old treasured family recipe. Jarred fruit filling (such as Solo brand) may be used instead of the home-made pineapple filling. Not quite as good though. And you might need more than one jar. Might as well bite the bullet and just make it yourself!
- 1 small fresh yeast cake (or 1 pkg. dry yeast)
- 1⁄2 cup scalded milk, cooled
- 3 egg yolks
- 1⁄2 lb butter
- 3 cups sifted flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
- 1 -2 tablespoon cornstarch, just enough to thicken slightly
- To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
- Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
- Mix as for pie crust: butter, flour, sugar, salt
- Mix with the sponge.
- Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
- Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
- Roll second half, cut in strips and lattice over top
- Let raise 1 hour. Bake at 350 for 35 minutes.
- Drizzle with following frosting and sprinkle with chopped nuts if desired.
- Frosting: 1 T butter, /2 t vanilla, powdered sugar.