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Tuesday, April 9, 2013


(makes 1-8” x 8” square cake)

2 eggs
1 1/4 cups sugar
2 teaspoons vanilla (or rum/rum extract if you like)
2 tablespoons oil
20 oz crushed pineapple including the juice (about 2 ¾ cups)
1/2 cup walnuts (2 oz), medium ground
2 cups spelt flour
2 teaspoons baking soda
1/2 teaspoon salt

In a medium sized bowl add the eggs, sugar, vanilla (or rum/rum extract), oil and crushed pineapple.

Sift the flour, salt and baking soda and add that into the bowl and mix well. Lastly add the walnuts and the coconut and mix until well incorporated.

Grease and line your 8”x8” square pan, pour in the batter and bake at 350°F for about 30-40 minutes until the cake is golden brown on top and springs back when touched in the center. Using a tester will not work here, because the cake is very moist and make appear under cooked.

Allow the cake to cool completely, then invert onto your serving dish and either serve it plain dusted with a little cornstarch-free powdered sugar or top it with a Blood Type O acceptable frosting or glaze. You can also bake this in an oven proof corning ware dish (pyrex) and serve it directly out of the dish without the need for a separate platter.

Adapted from recipe at:

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