Homemade Granny Cake

Looking for a delicious dessert recipe to impress your friends and family? Look no further than our Homemade Granny Cake recipe! Made with simple ingredients like white sugar, all-purpose flour, and crushed pineapples, this cake is easy to make and perfect for any occasion. Topped with a caramelized layer of brown sugar and pecans, it’s a sweet delight that will have everyone asking for seconds. Finish it off with our creamy evaporated milk icing for the perfect touch of sweetness. Whether you’re hosting a party or just craving something sweet, this cake is sure to satisfy your cravings.

Ingredients

Cake

• 1 1/2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 (20 oz.) can crushed pineapples, with juice
• 1 cup brown sugar (for topping)
• 1 cup pecans, chopped (for topping)

Icing

• 1 cup evaporated milk
• 1/2 cup white sugar
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla

Instructions

Preparing the Cake

1. Preheat the oven to 350º F and lightly grease a 9×13 inch baking dish with oil.
2. In a large bowl, combine white sugar, flour, baking soda, and salt, and whisk until well mixed.
3. Add eggs and crushed pineapples with juice to the dry ingredients, and mix with a spoon until the batter is smooth.
4. Pour the batter into the prepared baking dish, spreading it evenly.

Topping and Baking

1. Sprinkle the top of the cake batter with chopped pecans and brown sugar, ensuring an even distribution.
2. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.

Making the Icing

1. In a small saucepan, mix evaporated milk, white sugar, and butter over medium heat, stirring constantly.
2. Bring the mixture to a boil, then remove it from the heat and add vanilla. Stir well to combine.

Finishing Touches

1. Once the cake is baked, remove it from the oven and prick it with a toothpick or bamboo skewer around the entire perimeter.
2. This step is crucial to allow the icing to saturate the entire cake.
3. Pour the hot icing over the warm cake, ensuring it covers the surface evenly.
4. Allow the cake to cool completely before cutting it into pieces and serving.

Notes

• The finished glaze hardens quickly, so it’s essential to start cooking it 5 minutes before the end of baking.
• You can adjust the amount of brown sugar for the topping according to your preference, but ensure it evenly covers the layer of nuts for a delicious caramelized finish.

FAQs

1. Can I use fresh pineapple instead of canned?
   Absolutely! Fresh pineapple can be used in place of canned, but be sure to drain any excess juice to maintain the consistency of the batter.
2. Can I substitute pecans with other nuts?
   Yes, you can experiment with different nuts like walnuts or almonds for a unique flavor twist.
3. How should I store leftover cake?
   Store the leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
4. Can I freeze the cake for later consumption?
   Yes, you can freeze the cake (without icing) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
5. Can I double the recipe for a larger crowd?
   Absolutely! Simply double the ingredients and adjust the baking time accordingly to ensure the cake is thoroughly cooked.