Pineapple Cream Loaf

Directions

1. 1
   Cream the butter and sugar together until fluffy.
2. 2
   Beat egg yolks well and add one at a time, stirring after each addition.
3. 3
   Stir in the extract and pineapple.
4. 4
   Beat egg whites until stiff and fold into mixture along with the sour cream.
5. 5
   Line loaf pan or springform pan with lady fingers.
6. 6
   Place them around sides of pan as well as the bottom.
7. 7
   Mound in 1/2 of the pineapple mixture.
8. 8
   Top with more lady fingers and pile in the rest of the pineapple mixture chill well before serving.
9. 9
   Good for make ahead dessert, it will keep two or three days in refrigerator.