3/4 cup sugar
2 T. flour
1/8 tsp salt
2 eggs, slightly beaten
1 1/2 cups undrained crushed pineapple OR crushed raspberries
juice of 1 lemon
1 cup whipping cream
1 12″ angel food cake
Mix sugar, flour and salt in the top of a double boiler. Add eggs, pineapple and lemon juice. Mix thoroughly.
Cook, stirring constantly until thick. Remove from heat and cool, stirring occasionally. Chill.
Whip the cream and fold it into the pineapple mixture.
Split a 12″ angel food cake into three layers. Put it together with the frosting, and frost the sides also.
Store in refrigerator. Serves 12 generously.