"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Swedish Pineapple Cake, by Cheryl Clem, is from DUPREE FAMILY FAVORITES COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups sugar 2 cups flour 1 20 oz. can crushed pineapple, undrained 1 tsp. baking soda 1/2 - 1 c. chopped pecans
Mix ingredients by hand in order given. Pour into ungreased and unfloured 9X13-inch baking pan. Bake in preheated 350º oven for 30 minutes or until golden brown on top. Make topping (see following recipe) while cake is baking.
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