SWEDISH NUT CAKE
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 to 1 cup chopped pecans
1 teaspoon vanilla
1 (20-ounce) can crushed pineapple, with juice
Preheat the oven to 350 degree. Grease and flour a 13- by 9-inch cake pan.
Whisk together flour, sugar, baking soda and salt in a large bowl. Beat eggs lightly in a small, second bowl. Add pecans, vanilla and pineapple with juice to the flour mixture. Add eggs. Mix well.
Spread the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake tests done. Remove from the oven and cool on a wire rack for 15 minutes. Prepare frosting (below) and spread over the warm cake.
Cream cheese frosting
8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
1 cup light brown sugar
Mix together well.
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 to 1 cup chopped pecans
1 teaspoon vanilla
1 (20-ounce) can crushed pineapple, with juice
Preheat the oven to 350 degree. Grease and flour a 13- by 9-inch cake pan.
Whisk together flour, sugar, baking soda and salt in a large bowl. Beat eggs lightly in a small, second bowl. Add pecans, vanilla and pineapple with juice to the flour mixture. Add eggs. Mix well.
Spread the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake tests done. Remove from the oven and cool on a wire rack for 15 minutes. Prepare frosting (below) and spread over the warm cake.
Cream cheese frosting
8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
1 cup light brown sugar
Mix together well.
No comments:
Post a Comment