Many people don’t have the time to bake from scratch, and those that do are always asking me about quick and easy snack cake recipes that they can make to have around the house for family and visiting friends. So, when it comes to finding recipes that are one bowl creations, I’m always eager to try them.
I came across this recipe on a website called just a pinch, and the photo itself reminded me so much of carrot cake…and I love carrot cake. This was not only easy to make but I will tell you that it is also a cake that you can definitely dress up for a nicer function where a more decorated version would be required.
Susan, who posted the recipe for the cake, suggested that the sugar be cut back to 1 ½ cups. After making the recipe twice, I ended up cutting the sugar back to 1 ¼ cups. If you would like it sweeter, by all means keep it at the suggested amount. I also added fresh pineapple and not canned crushed pineapple as the recipe suggested…mostly because I have an aversion to canned anything these days, but canned pineapple is the easier way to go. Since I did not add canned pineapple, I also did not add the juice as the recipe suggested. The recipe worked just fine without it, but use it if you like. I also added a little oil which the recipe really needed for a more well rounded moistness plus I added a little dessicated coconut. If you don’t like coconut, just omit it.
I will tell you that the house smelled absolutely amazing from the pineapple as it was baking and we really could not wait to dig in. The cake is served with a cream cheese frosting which makes for a totally irresistible combination. I have provided my own cream cheese frosting recipe, but feel free to use your own if you have one that you enjoy. This cake will not rise very much, so it will be very easy for you to add your frosting evenly. Once you start eating this cake, you will find it hard to pull yourself away from the table…
Preacher’s Cake (makes 1-8” x 8” square cake)
2 eggs (3.6 oz)
1 ¼ cups sugar (8.3 oz)
2 teaspoons vanilla (or rum/rum extract if you like)
2 tablespoons canola oil (I used walnut oil)
20 oz crushed pineapple including the juice, if you like (about 2 ¾ cups, I used fresh but use canned if you prefer)
½ cup walnuts or pecans (2 oz), medium ground
2 cups flour (10 oz)
2 tablespoons dessicated coconut **optional
2 teaspoons baking soda
½ teaspoon salt
In a medium sized bowl add the eggs, sugar, vanilla (or rum/rum extract), oil and crushed pineapple. Sift the flour, salt and baking soda and add that into the bowl and mix well. Lastly add the walnuts and the coconut and mix until well incorporated. Grease and line your 8”x8” square pan, pour in the batter and bake at 350°F for about 30-40 minutes until the cake is golden brown on top and springs back when touched in the center. Using a tester will not work here, because the cake is very moist and make appear under cooked. Allow the cake to cool completely, then invert onto your serving dish and either serve it plain dusted with a little powdered sugar or top it with the cream cheese frosting. You can also bake this in an oven proof corning ware dish (pyrex) and serve it directly out of the dish without the need for a separate platter.
Cream Cheese Frosting
8 oz butter, softened
12 oz cream cheese, softened
1 ¾ cups powdered sugar, sifted
4 teaspoons vanilla
Add the cream cheese to the bowl of your stand mixer and using the paddle attachment begin creaming it, then slowly add the softened butter until it has all been incorporated. Sift the powdered sugar and add a little at a time until it has all been incorporated. Lastly, add the vanilla and taste to see if it is sweet enough for you.