Page 11

Permalink Chapter: One  

Cake Preparation

Preheat oven to 350 F. Grease 3 (9-inch) round cake pans with butter; dust the bottom and sides with flour. Set aside.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.

Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top. Makes 10 to 12 servings.

Frosting Preparation

In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Page 12

Permalink Chapter: One  

Pineapple Upside Down Cake

A fancy dessert that can be served to guests as an ending to a special meal.


Ingredients

2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries 3 eggs
1 tsp. vanilla
1 c. white sugar
2 tsp. baking powder
1 1/2 c. flour
1/4 tsp. salt
 
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