Saturday, November 29, 2008

Dorwin’s Swedish Nut Cake

I got this from Magdalenaville, Magdalena Scott's blog. Sounds yummy and easy!

2 c. sugar 1 tsp. vanilla
2 c. self-rising flour ½ c. chopped pecans
2 tsp. soda 1 20-oz. can crushed pineapple (DO NOT DRAIN)
2 eggs

Combine first 3 ingredients and stir in eggs, vanilla, pecans & undrained pineapple. Mix well. Pour into greased 9 x 13 pan. Bake 40-45 minutes at 350˚ (325˚ if glass pan). Check for doneness by inserting a wooden toothpick in the center; return to oven a few minutes if necessary.

Cool, then spread on Topping.


1 stick butter 1 tsp. vanilla
1 8-oz. package cream cheese
½ c. chopped pecans
1 ¾ c. powdered sugar

Cream together butter and cream cheese. Beat in powdered sugar, then vanilla and pecans. Spread over cooled cake.

No comments: