Thistle and Shamrock Inn & Restaurant Bradford, New Hampshire Specialty Recipe Palm Court Cake Ingredients: 2 cups sugar 2 cups flour 2 teaspoons baking soda 2 eggs One 20-ounce can crushed pineapple 1/2 cup chopped pecans 4 ounces sultanas 1 cup coconut Amaretto Syrup: 1-1/2 cups sugar 1-1/2 cups water 1/2 vanilla bean (split and scrape the seeds into the liquid) Preheat oven to 325 degrees. Line the bottom of a 9 x 12 x 2-inch pan with parchment paper (or butter and flour the pan). Combine sugar, flour and baking soda. Add eggs, pineapple, pecans, sultanas, and coconut. Mix until blended and pour into prepared pan. Bake for 50 minutes. Amaretto Syrup: Place ingredients in heavy duty saucepan and place over low heat until the sugar is dissolved. Bring to a boil and continue to boil for 3 to 4 minutes. Remove from heat and add two Tablespoons of Amaretto. (You may substitute 1 Tablespoon of almonds extract.) To Serve: Cut the warm cake into desired size pieces, place on a dessert plate, and spoon the warm Amaretto syrup over the cake. Top with a slab of vanilla ice cream and ENJOY!!
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