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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Going through clipped recipes from the 80's...yes, I save things that long...I found this recipe. It is an unusual recipe, but I believe it is a good recipe. I haven't made it yet, but am posting it here for safe keeping. Perhaps it was given to a young bride! I searched this site and couldn't find any like it. Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup sugar |
1 (20 ounce) can crushed pineapple |
1/4 cup light molasses |
2 eggs, beaten |
2 tablespoons butter, softened |
1 cup walnuts, chopped |
2 tablespoons brown sugar |
Directions:
1. Prehat oven to 350 degrees. Grease a 13 x 9 x 2 baking pan.
2. In large mixing bowl, stir together flour, baking soda, salt, and sugar. Make a well in the center.
3. Drain pineapple, pressing out lliquid with a spoon. Reserve 1/3 Celsius syrup.
4. Add syrup, crushed pineapple, molasses, eggs and softened butter to flour mixture. Beat with a large spoon until well mixed.
5. Pour batter into prepared pan; spread with spatula. Sprinnkle with walnuts and brown sugar.
6. Bake about 40-45 minutes or until done.
7. Remove to a cooling rack. Cut into 12 squares; serve with whipped cream if desired.
8. There is a note that states the cake tastes even better made the day before.
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