How to Make Sure You Get Your Newsletter
To prevent this and other Texas Cooking newsletters from getting swept up by an overzealous spamfilter,
please add the domain "texascooking.com"(not the entire "from" address, which may vary) to your Safe List.
Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
HOT OFFERS
- New Coupons for SCOPE®, Progresso® soup, Kellogg's, personal care Browse All Coupons
- Drawing for Win 2.75 Carat Emerald Tennis Bracelet - 7" ($150 retail).
- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Mardi Gras Cake Our Cajun Cake recipe is a great reason to break out the Bundt pan. It combines pineapple, coconut and pecans in a light pound cake that's a celebration in itself -- a great cake anytime of year.
Mardi Gras this year is Tuesday, March 4. If you cannot get to New Orleans, you should check out Mardi Gras Galveston.
March is right around the corner, and it's National Celery Month. Celery is a winter crop, and available fresh from Texas growers between December to April. It's extremely healthy. You can eat italone, with a salad, or use it to make our recipe for homemade chicken pot pie.
You are reading our Recipe of the Week newsletter. In 2014 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receiveour monthly newsletter, subscribe here.
Photographed on Fiesta Dinnerware
Cookbook Category:
Our Cajun Cake is a tasty, light-textured cake that combines the distinctive sweetness of pineapple with the textures and flavors of coconut and pecans. It's baked in either a bundt pan or a tube pan.
-
1 15-3/4-ounce can crushed pineapple
-
1/2 cup butter, softened
-
1-1/2 cups sugar
-
2 eggs
-
2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/4 cup butter
-
1/2 cup sugar
-
1/3 cup evaporated milk
-
1/2 cup flaked coconut
-
1/2 cup chopped pecans
-
1/2 teaspoon vanilla extract
-
toasted, flaked coconut (optional)
-
pineapple slices (optional)
Preheat oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. Drain the pineapple, reserving 1/2 cup juice. Set aside. Cream the 1/2 cup butter at high speed of an electric mixer. Lower speed to medium, andgradually add 1-1/2 cups sugar, beating well. Add eggs, one at a time, beating well aftereach addition. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternatelywith reserved pineapple juice, beginning and ending with flour mixture. Mix just untilblended after each addition. Stir in crushed pineapple. Pour batter into prepared pan, and bake for 50 to 55 minutes or until a wooden pick insertedin center comes out clean. Cool in pan 10 minutes, then remove and place on serving plate. Makes about one cake.Prep time: 25 minutes; Cooking time: 1 hour to 1 hour 5 minutes; Total time: 1 hour 25 munutes to 1 hour 30 minutes Kitchen tools you'll need:10-inch Tube Pan or Bundt Pan, Electric Mixer, Saucepan In Memoriam: Animator Tex Avery (Born in Taylor 02/27/1908; Died 08/26/1980) Grandma's Cookbook contains more than 700 kitchen tested (and time tested) recipes. It's your online cookbook.Cajun Cake Frosting
Combine 1/4 cup butter, 1/2 cup sugar, evaporated milk, coconut and pecans in a smallsaucepan. Bring to a boil, reduce heat and simmer for 3 minutes. Stir in vanilla extract.Spoon on top of warm cake. Cool. If desired, sprinkle with toasted coconut and garnishwith pineapple slices. Lone Star List
Nature Hills Nursery:
Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site.Follow our columns about cooking, Texas trivia and other Texas news as well in this informativeemail.
Sign up here.
©2014 Texas Cooking. All rights reserved.
