I'm all set for leaving to India tomorrow for 4 weeks! Will be taking a break from blogging for a few weeks. I will definitely miss you all, but hopefully I'll get some time from there to read all your yummy recipes and posts from there once in a few days. And hoping to learn some new recipes too from mom and sisters...
Before my vacation, I just wanted to quickly post this pineapple cake that my husband made! I usually stay away from oven and hardly bake any cakes, except making chocolate chip cookies once in a while. Somehow, I enjoy the store-bought cakes rather than making my own :) I prefer stove-top cooking rather than baking. Give me a pan and pressure cooker, I will be happily cooking forever :) I get timid about baking cakes perhaps because of so many careful steps involved like pre-heating, pre-coating the pan, timings, batter consistency etc.. and most likely I'm going to mess up atleast one step :) So, I cheer up myself that I'd rather buy the readymade cakes from stores and enjoy it to the fullest, instead of undergoing the hazzle. But this holiday season, I was seriously tempted to try baking some holiday treats in the oven, after seeing many of my blogger friends rocking with super dishes fresh from the oven. Those soft and yummy looking cakes that I see in many blogs are indeed a lure to me, and they often stare at me as if they are challenging me with my cooking skills :)
Fortunately, my husband is interested in experimenting different cake varieties, and thats his only interest in the kitchen :) While I was debating about my baking "kick-off" this year, my hubby came forward to bake his favorite Pineapple Cake for Christmas and I too didn't have a lot of time to spend in the kitchen because of my India trip preparation. With that as an excuse, I gave up my baking challenge this time too.. Hopefully someday I'll make it!
We all enjoy his pineapple cake that he makes often and its a hit in our family circle too. This is an easy to bake cake recipe and does not take more that 20 minutes for preparation and about 35 minutes baking time. His American friend once brought it to work and from that time on, it has been one of our favorite cakes. The natural sweetness and juices from the pineapple is what makes it really special.
- 2 cups flour
- 2 tsp. baking soda
- 2 cups sugar
- 2 eggs
- 1 ( 20 oz. ) can crushed pineapple, un-drained.
- 1 cup chopped nuts
- Beat the eggs
- Combine flour, baking soda, sugar, add beaten eggs, crushed pineapple, and nutsand pour into a greased shallow pan.
- Bake at 350 degrees for 30 to 40 minutes
- Add another 1/4 cup extra sugar but as mentioned above, sweatness for the cake comes from the pineapple.
- Do not bake it over 40 minutes. This helps maintain the juicyness for the cake.
- Use only crushed pineapple un-drained (with the juice in the can) and not chopped.
- Rest the cake overnight before for the best taste.
- Use Parchment Paper to lift this off easily.
- While you make it for the second time, you can get creative and add finely chopped dates, raisns and other nuts if you like them.
Wish you all a Very Happy and Prosperous New Year!