| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
c |
Vegetable oil |
| 3 |
|
Lightly beaten eggs |
| 1 |
cn |
(8-oz) crushed pineapple; undrained |
| 1 |
c |
Chopped pecans or walnuts |
| 1 |
c |
Shredded coconut (optional) |
| 2 |
c |
Powdered sugar |
| 1 |
pk |
(3-oz) cream cheese; softened |
| 1/2 |
c |
Margarine or butter |
| 1/2 |
ts |
Grated lemon peel (optional) |
INSTRUCTIONS
FROSTING
From: mikelav@microsoft.com (Mike Laverty)
Date: 18 Oct 1994 07:08:08 -0400
In a large mixing bowl, using a spoon, mix all cake ingredients together.
Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350
degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then
invert. Add if desired for flavor: 1/2 tsp. grated lemon peel
Mix all frosting ingredients together and spread on cake as soon as removed
from pan.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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