Recipe of the Week: Pineapple Walnut Cake with Cream Cheese Frosting
A quick bread that it is easy to prepare and great to share with friends for the holidays. A gift made from scratch, it shows your love. Make several loaves and wrap them after they cool in clear plastic and wrap and tie them with colorful ribbons. Put a special note with it. Serves eight. (Chef tip: Bake the quick bread in the middle of a preheated oven until a skewer inserted in the middle comes out clean.)
2 large eggs
2 cups granulated sugar
2 cups AP flour
1 20-ounce can crushed pineapple with heavy syrup
2 teaspoons baking soda
1 tablespoon pure vanilla extract
1/8 teaspoon sea salt
1/2 cup finely chopped walnuts
For garnish:
Crushed walnuts
Preheat oven 350 degrees Fahrenheit.
Prepare a 9-by-13 baking pan by greasing it with butter and flour.
Cream together sugar and eggs. Add vanilla and pineapple with the heavy syrup.
In a bowl mix together flour and baking soda, and salt.
Add flour mixture to egg mixture until incorporated. Do not over mix.
Fold in walnuts.
Pour batter into prepared pan.
Bake until golden brown and spongy firmness in center, approximately 30-35 minutes.
Cream cheese frosting:
1 8-ounce package cream cheese, softened
4 ounces unsalted butter (1 stick), softened
1 cup powdered sugar (can use more if needed)
1 teaspoon pure vanilla extract
Whip cream cheese and softened butter together, then add powder sugar and vanilla extract until frosting is creamy and smooth.
To decorate cake:
Spread frosting over cooled pineapple cake. Garnish with crushed walnuts.
Place cake in refrigerator to chill. Serve cold.