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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Esther's Cajun Cake Recipe

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This recipe for Esther's Cajun Cake is from The Haigler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 c. sugar
2 c. AP flour
2 eggs
15-20 oz crushed pineapple (not drained)
Dash salt
1 tsp. vanilla
1 1/2 tsp. baking soda

Icing:
1 stick butter or margarine
1 1/2 c. sugar
2/3 c. evaporated milk
1 tsp. vanilla
1 c. flaked coconut
1 c. chopped pecans
Directions:
Directions:
CAKE:
Preheat oven to 350º. Grease 9 x 13" baking pan.
Combine sugar, flour, eggs, baking soda, pineapple, vanilla, and salt in a large mixing bowl. Stir with a fork until well blended. Pour into prepared pan.
Bake 30 to 35 minutes.

ICING:
About 5 minutes before you remove the cake from the oven, mix the butter or margarine, sugar, milk and vanilla in a saucepan and bring to a boil. STIRRING CONSTANTLY. Let boil 3 -5 minutes. Add coconut and nuts.
Pour over cake as soon as it is removed from the oven.
Personal Notes:
Personal Notes:
Note: This cake does not call for shortening, oil or liquid (other than liquid from the pineapple). Because crushed pineapple now comes in a 20 oz. can, you can use the whole can if you like.

 

 

 

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