Granny Cake Recipe

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness to the cake batter.

Brown sugar: Contributes a rich, molasses-like flavor and moisture.

Baking soda: Helps the cake rise and become fluffy.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Crushed pineapple: Adds moisture and a tropical sweetness to the cake.

Eggs: Bind the ingredients together and add richness.

Chopped pecans: Provide a crunchy texture and nutty flavor on top of the cake.

Evaporated milk: Used in the icing to create a creamy consistency.

Butter: Adds richness and flavor to the icing.

Sugar: Sweetens the icing.

Vanilla extract: Adds a sweet, aromatic flavor to the icing.

When mixing the batter, ensure that the crushed pineapple is evenly distributed throughout. This will help maintain the moisture and flavor balance in the cake. Additionally, when making the icing, be sure to stir constantly to prevent the sugar from crystallizing and to achieve a smooth, glossy finish. Pour the hot icing immediately over the cake to allow it to seep in and create a luscious, moist texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making the cake a bit healthier.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich, deep sweetness and a unique flavor profile.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute for baking soda to achieve similar leavening.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the cake.

• crushed pineapple with juice - Substitute with applesauce: Applesauce provides moisture and sweetness, though it will alter the flavor slightly.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative.

• chopped pecans - Substitute with walnuts: Walnuts offer a similar texture and nutty flavor.

• evaporated milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight coconut flavor, which pairs well with the other ingredients.

• butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that adds a subtle coconut flavor.

• sugar - Substitute with honey: Honey is a natural sweetener that adds a unique flavor and moisture to the cake.

• vanilla extract - Substitute with cinnamon: Cinnamon adds a warm, spicy note that complements the other flavors in the cake.

• Allow the Granny Cake to cool completely before storing. This ensures that the icing sets properly and the cake retains its moisture.

• For short-term storage, cover the cake with plastic wrap or aluminum foil and keep it at room temperature. It will stay fresh for up to 3 days.

• If you need to store the cake for a longer period, place it in an airtight container and refrigerate. This will keep the Granny Cake fresh for up to a week.

• To freeze the Granny Cake, first, ensure it is completely cooled. Wrap the entire cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the cake's flavor.

• Label the wrapped cake with the date to keep track of its freshness. The Granny Cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.

• To refresh the cake, you can warm individual slices in the microwave for about 10-15 seconds. This will bring back some of the cake's original texture and warmth.

• If you prefer a crispier texture, reheat the cake slices in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give the pecans a delightful crunch.

• Always store the Granny Cake in a cool, dry place away from direct sunlight to maintain its quality and taste.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover Granny Cake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cake from drying out.
  4. Heat for about 15-20 minutes, or until the cake is warmed through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the top layer of pecans and brown sugar.

• Microwave Method:

  1. Place a slice of Granny Cake on a microwave-safe plate.
  2. Cover the cake with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overheat.
  4. Let it sit for a minute before enjoying, as the sugar and butter topping can get very hot.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add a small amount of butter to the skillet to prevent sticking.
  3. Place a slice of Granny Cake in the skillet and cover with a lid.
  4. Heat for about 5 minutes, flipping halfway through to ensure even warming.
  5. Remove from heat and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place a slice of Granny Cake on a piece of aluminum foil or a small baking tray.
  3. Heat for 10-15 minutes, checking occasionally to ensure it doesn't burn.
  4. Allow it to cool for a minute before serving to enjoy the warm, gooey goodness.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Granny Cake in the steamer basket, ensuring it doesn't touch the water.
  3. Cover and steam for about 5-7 minutes.
  4. Carefully remove the cake and let it cool slightly before serving, enjoying the moist texture preserved by the steam.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining the dry and wet ingredients to form the cake batter.

• Measuring cups: Necessary for accurately measuring the flour, sugars, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking soda and vanilla extract.

• 9x13 inch baking pan: The pan in which the cake batter is poured and baked.

• Spatula: Handy for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Saucepan: Used to prepare the hot icing by combining evaporated milk, butter, sugar, and vanilla extract.

• Whisk: Useful for mixing the icing ingredients in the saucepan to ensure a smooth consistency.

• Toothpick: A simple tool to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the cake to cool evenly after the hot icing has been poured over it.

• Knife: For chopping the pecans into small pieces before sprinkling them over the batter.

• Can opener: Needed to open the can of crushed pineapple.

• Mixing spoon: Used for stirring the cake batter and the icing mixture.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can save time and effort when mixing the batter.

Line the pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Preheat the oven: Preheat the oven while preparing the batter to save time.

Make the icing in advance: Prepare the icing while the cake is baking to pour it immediately when the cake is done.