MARTHA WATKINS / COPPER KETTLE
This recipe yields 1- 9 x 11 cake pan
Bread or pastries cubed or crumbled , layered with pineapple and coconut, fill pan ¾ full
3 cups canned or fresh diced pineapple
2 cups sweetened shredded coconut
3 cups water
2 cans sweetened condensed milk
6 whole eggs
3 egg yolk
½ teaspoon vanilla
1 tablespoon Rum Extract
Bring water to a boil, Add condensed milk. Beat eggs and vanilla and add to milk mixture, pour over bread and bake at 325 degrees till golden brown and firm, but still a little soft in middle.
ORANGE GLAZE
Yield approx. 2 cups
1/4 POUND BUTTER
1 CUPS SUGAR
2 EGG YOLK
1/4 CUP WATER
2 TABLESPOON ORANGE CURACAO LIQUEUR
MELT BUTTER AND STIR IN SUGAR, EGGS, AND WATER. COOK OVER MED HEAT UNTIL SUGAR DISSOLVES AND THICKENS. REMOVE FROM HEAT ADD ORANGE CURACAO LIQUEUR. SLOWLY, BE CAREFUL THIS WILL START BUBBLING AND CAN CAUSE BURNING.
