2 teaspoons dried mint flakes, crumbled
2 tablespoons boiling water
3/4 cup butter
1 cup pineapple preserves
2 eggs, separated
2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coarsely chopped walnuts
whipped cream

Combine mint flakes with boiling water; cover and let steep for 7 minutes. Strain water with sieve or cheesecloth; allow to cool. Reserve 1 teaspoon of the softened mint flakes.

Heat oven to 350° F.

Cream butter and sugar in a large mixing bowl until light and fluffy. Combine minted water, reserved mint flakes, pineapple preserves and egg yolks in a small bowl. Blend well. Combine flour, soda and salt. Add flour mixture to creamed butter mixture alternately with the minted water and pineapple mixture. Stir in chopped walnuts.

Beat egg whites until stiff but not dry. Fold into batter. Pour into a lightly greased and floured 9″ x 5″ x 3″ loaf pan. Bake for 1 hour 20 minutes or until a cake tester (or a toothpick) inserted into the center of the Pineapple Mint Cake comes out clean. Remove from oven; let cool in pan for 10 minutes and then turn onto a wire rack.

Serve Pineapple Mint Cake warm or cool with whipped cream. Recipe makes 1 9″ loaf.