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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A new to me twist - no flour; just graham cracker crumbs; then baked in a loaf pan & topped with a pineapple glaze. Be sure to grease and flour the pan WELL as the cake tends to stick. I also found it easier to de-pan while the cake was hot and then pour on the glaze. I have made a lighter version, using apple butter for 1/2 the butter, Splenda granular for 1/2 the sugar & 1/4 cup of Egg Beaters in place of egg yolks. The result was just as good as the orignal. Ingredients:
1/2 cup butter |
1 cup sugar |
2 eggs, separated |
2 cups graham cracker crumbs |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup milk |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
1 cup sugar |
1 (8 ounce) can crushed pineapple |
Directions:
1. Preheat oven to 350ºF.
2. Coat a 9-inch loaf pan with cooking spray & lightly dust with flour.
3. Cream butter and sugar till light & fluffy; add egg yolks and mix till incorporated.
4. Mix graham cracker crumbs with baking powder and salt then add to butter/sugar mixture, alternating wth the milk.
5. Stir in vanilla and nuts.
6. Beat egg whites till they form stiff peaks; fold into cake batter.
7. Pour into prepared pan & bake for 45-55 minutes or until cake pulls away from sides of pan.
8. While cake is baking, combine 1 cup sugar and the can of pineapple. Simmer for 10 minutes. Pour on top of hot cake. Let stand 2 hours before serving.
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