Print Friendly Recipe
- Angela Creighton
Serves/Makes:1 13 x 9 inch cake
- 2 large eggs
- 2 cups (475 ml) sugar
- 20 oz (560 grm). can crushed pineapple
- 2 cups (475 ml) flour
- 2 tsp (10 ml). baking soda
- 1/4 tsp (1 ml). salt
- 1/4 tsp (1 ml). nutmeg
- 1 cup (225 ml) chopped nuts (pecans or walnuts)
- Penuche Icing:
- 1/2 cup (125 ml) margarine
- 1 cup (225 ml) brown sugar
- 1/4 cup (60 ml) milk
- 1-3/4 cups (425 ml) powdered sugar
- Beat eggs and sugar until thick and creamy.
- Stir together flour, baking soda, salt, nutmeg and nuts.
- Mix crushed pineapple into egg-sugar mixture.
- Then stir in flour mixture until well blended.
- Grease a 9 inch x 13 inch baking pan.
- Pour in batter and bake at 350 degrees (175 C.) approximately 30-35 minutes.
- Frost with Penuche Icing.
- Melt margarine in saucepan.
- Add brown sugar and bring to a boil.
- Reduce heat and simmer for 2 minutes, stirring constantly.
- Stir in milk and again bring to a boil, stirring.
- Turn off heat and let cool for a few minutes.
- Then gradually add powdered sugar.
- Beat until right consistency for spreading.
- If necessary, add a tspful or two of hot water while stirring.
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