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GATEAU DE CAJUN
(Cajun Cake)
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This recipe is at least 25 years old. It is one of
the first non-cake mix cakes I made.
The paper I had it written on is disintegrating, so it is time for
me to write it down again, before it becomes totally unreadable.
My husband liked the cake, and the topping if I left the coconut
off, and if I didn't, he'd scrape it off. It is so rich and gooey,
a great way to end a meal.
3 c. Flour
1 1/2 c. Sugar
2 tsp. Baking Soda
1/4 tsp. Salt
2 Eggs
20 oz. Can Crushed Pineapple (undrained)
Mix flour, sugar, soda, and salt together. Add eggs and pineapple
and mix really well.
Pour mixture into a greased and floured 9"x13" pan.
Bake at 350° for 35 to 45 minutes. As soon as the cake comes out
of the oven pour the hot topping on top.
Topping:
1 c. Sugar
1 c. Carnation Milk
2 sticks margarine
1 1/2 c. Pecans (chopped coarsely)
1 1/2 c. Coconut (the bagged shredded kind)
Mix all ingredients together and bring to a boil and allow to boil
for 3 or 4 minutes. Stay with this as you could have a really big
mess on your hands if you don't. |
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