Tuesday, May 18, 2010

Whole Wheat Pineapple Cake with Cream Cheese Frosting

Yummmmm...I'm getting hurgry just typing this.  This cake was delicious!  It came from my DaDa's family cookbook that they put together a few years ago.  MaMa adapted the recipe to use our new Joseph's Grainery Whole Wheat Flour!  Here's a sneak peak:
We still have some tweaking to do with our packaging, but the flour is perfect!  We can't wait to start offering it here on our site.  Meanwhile, if you do have a fancy mill, you can use your Joseph's Grainery Hard Red or Soft White Wheat to mill your own whole wheat flour, so you can use it in yummy cake recipes like this -


1 can crushed pineapple, including juice
2 c sugar
2 tsp soda
1 tsp vanilla
1/2 tsp salt
2 eggs, beaten
1 stick butter, melted
1 c walnuts, chopped

Directions:  Preheat oven to 350 degrees.  Add sugar to pineapple and juice and let stand for 10 minutes.  Sift flour, then measure and add salt and soda to flour and set aside.  Add eggs and melted butter to pineapple mixture, blend together and add flour and nuts.  Place in a greased and floured 9x13 pan and bake for 1 hour.  Use the recipe for cream cheese frosting below to ice the cake while warm.  Store in the refrigerator, best when 2 to 3 days old (this is sooo true...it does get better with "age").

Cream Cheese Frosting:
In a bowl mix together the following -
8 oz pkg cream cheese
1/2 stick butter
1 1/3 c powdered sugar
1 tsp vanilla

I know it's so tempting to eat a piece of cake right out of the oven, but this really does taste the best at 2 or 3 days old.  So plan ahead if you're making it for a special occasion!


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