Granny Cake
Yield
1 cakePrep
15 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 1 | can |
pineapple
with juice |
*
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 1 | can |
pineapple
with juice |
*
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
nuts
|
|
Directions
Sift together flour, sugar, salt and soda.
Mix well with 2 eggs, pineapple with juice.
Pour into greased 9x13 inch pan.
Sprinkle with ½ cup of brown sugar and nuts.
Bake for 35 minutes at 325℉ (160℃).
Topping on other side: Bring to boil ½ cup of white sugar, 1 teaspoon vanilla, 1 stick of margarine, 1 cup of Milnot.
Pour over cake while hot.
