1 (8 oz.) can crushed pineapple, in its own juice
6 eggs, separated, at room temperature
1 c. sugar
1/2 tsp. cream of tartar
3/4 tsp. almond extract
2 c. flour, plain
1/2 tsp. salt
1 tbsp. baking powder
Almond Glaze (recipe follows)

Preheat oven to 350 degrees. Sift together dry ingredients. Drain pineapple and add water to juice to make 3/4 cup. In large bowl, at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well until sugar dissolves and whites stand in stiff peaks.

In large mixer bowl, using same beaters, and at high speed, beat egg yolks, flour, baking powder, salt, almond extract, pineapple juice with water mix and 1/2 cup sugar until light and fluffy, about 3 minutes.

With spatula, gently fold in beaten egg whites and crushed, drained pineapple.

Pour batter into ungreased 10" tube pan and bake 40 minutes, until top of cake springs back when lightly touched with finger. Invert cake in pan on funnel; cool completely.

With spatula, gently loosen cake from pan and remove to plate. Prepare almond glaze and drizzle over cake. Makes 16 servings. 135 calories per serving.

ALMOND GLAZE:

1 c. sifted confectioners' sugar
2 tbsp. milk (or use pineapple juice)
3/4 tsp. almond extract