|Pecans: In the Pineapple Ginger Cake, or On the Side|
Recipe adapted from Cooking By Moonlight
This pineapple cake is unique in several ways. First, there is absolutely no fat or oil in the cake itself (note: the frosting is another story). Second, it requires an entire can of crushed pineapple including the juice. This acidic juice interacts with the baking soda to make the cake rise. Lastly, I’ve already blogged several recipes from Cooking by Moonlight, my very favorite cookbook, so planned to just make this tropical-ish cake for a luau and not blog it. And then some lovely ladies at the luau wanted the recipe, and asked where to find it on Seasonal Eating. And so, by popular demand, here’s an easy cake that’s always a hit at parties.
|Slice of Pineapple Ginger Cake Yumminess|
|Frost Cake with Rubber Spatula or Spoonula|
|Cake = Dry + Wet Ingredients but no Fat|
Try this never-fail cake at your next party, and remember that any imperfections can be covered with frosting and decorations.
serves about 24
2 large eggs
1 (20 oz,) can crushed pineapple, with juice
2 cups unbleached or whole wheat pastry flour
2 tsp. baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup chopped pecans (optional)
¼ cup butter, softened
1 (8 oz.) package Neufchâtel or cream cheese
1 tsp. vanilla
2 – 3 cups confectioner’s sugar
¼ tsp. ground ginger
½ - ¾ cup chopped crystallized ginger
Extra chopped crystallized ginger, optional decoration
Chopped pecans (~¼ - ½ cup), optional decoration
Preheat oven to 350 degrees F. Butter a 13” x 9” baking pan.
Beat eggs until light and fluffy in a large mixing bowl. Stir in pineapple, including juice, until well-mixed.
In medium bowl, whisk together flour, baking soda, granulated sugar, and brown sugar, until well blended and uniform.
Stir flour mixture into egg mixture. Do not overmix. Fold in chopped pecans (optional).
Turn out batter into prepared baking pan. Smooth evenly into pan with rubber spatula. Place on middle rack of oven.
Bake for 45 – 50 minutes, until toothpick inserted in center comes out clean (check first at 40 minutes). If cake is getting too brown but is not done in the center, lower heat to 325 degrees and continue baking.
Cool cake completely in pan.
Make frosting: Cream butter until light. Add Neufchâtel or cream cheese and
vanilla, and beat until smooth. Gradually add the confectioner’s sugar: measure 1 cup and beat in thoroughly. Add second cup, and beat in well. Add another half cup and beat in, and so forth until desired consistency is achieved (I typically use 1½ cups total). Add ground ginger and beat until smooth and creamy. Sprinkle in chopped crystallized ginger by hand a few pieces at a time to avoid clumping. Use ¼ cup - ½ cup total, or to taste. Stir in until evenly distributed.
Spread frosting on cooled cake with rubber spatula. Decorate with additional chopped ginger and/or sprinkle with chopped nuts, if desired.