"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Swedish Nut Cake Recipe

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This recipe for Swedish Nut Cake, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
2 c. flour
2 tsp. soda
1 tsp. salt
2 eggs
1 tsp. vanilla
1 can crushed pineapple & juice
1/2 chopped pecans


Icing:
Half of 8-oz. pkg. cream cheese, softened
1/2 stick butter, softened
Approximately 2 c. powdered sugar
1 tsp. vanilla

Directions:
Directions:
Stir eggs, sugar, can of pineapple and juice and vanilla together. Add flour, soda and salt and mix well. Stir in pecans. Grease 9 x 13 baking dish. Pour batter into dish and bake about 35 minutes at 350 (or until toothpick comes out clean from center). Cool.

Cream together cream cheese, butter, vanilla and powdered sugar until consistency to spread on cake.

Number Of Servings:
Number Of Servings:
12 - 15
Personal Notes:
Personal Notes:
This cake is so easy. It's my friend Retha's recipe. Everywhere I take it people want the recipe. It's moist. You can double ingredients for the icing, but we like it with less icing. Original recipe calls for full stick of butter, full 8 oz. cream cheese, 2 tsp. vanilla and approximately 4 c. powdered sugar.

 

 

 

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