Source:

Angela Creighton

Serves/Makes:1 13 x 9 inch cake

Ingredients

• 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

Preparation

• 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.
• Cool.
• Frost with Penuche Icing.
• Frosting:
• 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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