1 (8 oz.) can unsweetened crushed pineapple, undrained
6 eggs, separated
1/2 c. sugar
1 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. cream of tartar
1/2 c. sugar

Drain pineapple, save juice. Add water to juice to measure 3/4 cup and set aside. Beat egg yolks at high speed until thick and lemon colored. Add 1/2 cup sugar and egg mixture, beat 3 minutes more. Combine flour and next 2 ingredients, and add to the egg mixture; mix well. Stir in almond extract.

Beat egg whites at room temperature and cream of tartar until soft peaks form. Slowly add 1/2 cup sugar, 1 tablespoon at a time, beat until stiff peaks form. Gently fold egg white mixture and pineapple into batter. Spoon batter into an ungreased 10 inch tube pan. Bake 350 degrees for 50 minutes or until top springs back when touched. Invert cake; cool 1 hour and remove from pan. Serves 16.