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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004) Ingredients:
2 cups flour |
2 cups sugar |
1 cup pecans, chopped |
1 (20 ounce) can crushed pineapple, undrained |
2 tablespoons fresh rosemary, chopped |
1/2 teaspoon salt |
2 teaspoons vanilla |
2 eggs |
8 ounces cream cheese |
1/2 cup margarine or 1/2 cup butter |
2 cups powdered sugar |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 350-degrees F.
2. Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
3. Pour batter into a greased and floured 9 x 13-inch pan.
4. Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
5. Let cake cool.
6. While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
7. Spread on cooled cake.
8. Refrigerate cake before serving and/or refrigerate leftovers.
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