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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cinnamon and nutmeg spice up this deliciously moist snack cake from Kay Bakanec of Londonderry, New Hampshire. It's similar to carrot cake, but much easier because you don't have to grate all those carrots, says Kay. Ingredients:
1 egg |
3/4 cup sugar |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1 can (8 ounces) crushed pineapple, undrained |
frosting: |
1 package (3 ounces) cream cheese, softened |
3 tablespoons butter, softened |
1/2 teaspoon vanilla extract |
2/3 cup confectioners' sugar |
1/3 cup chopped walnuts |
Directions:
1. In a small bowl, beat the egg, sugar and vanilla. Combine the flour, cinnamon, baking soda and nutmeg; add to egg mixture alternately with pineapple. Beat just until combined.
2. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Spread over top and sides of cake; sprinkle with walnuts. Yield: 6 servings.
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