How To make Granny Cake
2 c Flour
1/2 c Sugar
1 ts Salt
1 ts Soda
2 Eggs, beaten
1 cn Pineapple, with juice
1/2 c Brown sugar
1/2 c Nuts
Sift together flour, sugar, salt and soda. Mix well with 2 eggs, pineapple with juice. Pour into greased 9x13 inch pan. Sprinkle with 1/2 cup of brown sugar and nuts. Bake for 35 minutes at 325 degrees. Topping on other side: Brin to boil 1/2 cup of white sugar, 1 ts vanilla, 1 stick of margarine, 1 cup of Milnot. Pour over cake while hot. Randy Rigg Submitted By RANDY RIGG On 08-20-94 -----
How To make Granny Cake's Videos
Granny cake Baking with Tiff
Granny cake
1 yellow cake mix
1 can crushed pineapple (undrained)
combine
put in cake pan
top with brown sugar about 1/2 cup
Chopped nuts (optional)
bake on 350 for 30-40 mins or untill done
poke holes in cake and cut into slices
HOW DO YOU MAKE A MOIST GRANNY CAKE ?
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Grandma’s food is simple and does not pretend to be luxuriously served in Michelin-starred restaurants. But the taste of her pastries is impossible to forget. You can smell her pastries from miles away you might come running for a bite.
How To Make Granny Cake Recipe ~ Pineapple & Pecans ~ Secret Icing!
This Granny cake recipe uses crushed pineapple and topped with icing while the cake is hot. This results in a super moist cake. The Granny cake is topped with pecans and brown sugar. Learn how to make this easy, fun, moist and delicious Granny cake recipe. Enjoy.
#grannycake #moistcake #cakerecipe #pineapple #pecans #dessertideas #recipes #tesscooks4u
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Old Time Granny Cake Recipe ~ Crushed Pineapple & Pecans
INGREDIENTS:
Cake:
2 cups all purpose flour
1 1/2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 large eggs
1 (20oz.) can crushed pineapple with juice
Topping:
1/2 cup brown sugar
1 cup crushed/chopped pecans
Icing:
1 cup evaporated milk
1/2 cup sugar
1/2 cup unsalted butter (1 stick)
1 tsp. pure vanilla extract
Preheat oven to 350 degrees Farenheit. Grease 9x13 pan with butter or spray oil.
For the cake, in a large bowl mix flour, sugar, salt and baking soda together.
Add room temperature eggs and crushed pineapple with juice.
Mix until incorporated.
Pour batter into greased pan adn top with an even layer of pecans and brown sugar.
Place pan in center rack of oven and bake for 40-45 minutes or until toothpick nserted in center comes out clean.
While cake is cooking, combine evaporated milk, sugar and butter in a medium saucepan over medium high heat and bring to a boil.
Remove from the heat and stir in vanilla extract, then pour over hot cake.
Let cake cool to room temperature so it absorbs icing.
Cut into slices and serve.
Store in refrigerator.
Enjoy.
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Granny Cake Replay | Cooking With Sandy
Granny Cake Replay | Cooking With Sandy
Stinkin Cute Designs by Sandy
#cake #cakerecipe #grannycake
#granny #easyrecipe
Granny Cake 
Granny Cake Recipe 
2 cups flour
1 1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
Mix all dry well
Then add..
2 eggs beaten
20 oz can crushed pineapple
1 tablespoon vanilla
Mix well and pour in greased 13x9 or 12” oven
Then add on top, but don’t mix
1 cup brown sugar on top
1 cup of crushed pecans, or walnuts
350 degrees 45 minutes or until golden Brown with the Clean toothpick coming out
For the liquid icing
1 stick of unsalted butter melted
1/2 cup sugar
1 tablespoon Vanilla
1 cup evaporated milk
Let all simmer together on stove and then pour over granny cake after pulling it out of the oven while it’s still warm. And enjoy!
Granny cake
Granny cake
Hello and welcome back to Cucinaconoi, today I'll prepare you the granny cake. It's a Tuscan dessert very appreciated all over Italy. Let's see the ingredients we need for about 8 portions: 650 grams of short pastry, 650 grams of custard, 2 spoons of confectioners' sugar, 40 grams of pine nuts, 2 spoons of milk, 2 spoons of flour to roll the short pastry out. For the custard and short pastry recipes you can see our website. The only difference here is that you should add a spoon of baking powder for desserts to the short pastry. First of all we roll the short pastry out, so we take off a little more than one third to use it later and we start to roll out. We sprinkle the pastry board with flour and we start to lower the pasta. Once we have made it 5 millimeters thick we hole the pastry with a pastry roller and move it to a baking-tin that we'll have previously greased and floured. Helping us with a rolling-pin, we wind the pasta; then using a little knife we take off the pasta that is coming out the mould. / Now we pour the custard into the mould. / and we level the surface out. / we must avoid the edges and try not to dirty them with the custard, otherwise the disc of pastry will not attach well. Now we only have to roll out the remaining short pastry to obtain a cover. Once we get a 3 millimeters thick cover, we un roll it on the baking-tin and we level the edges out. Let's press to make the two discs adhere one to the other. / Helping us with a pastry cutter we level the edges and take off all the exceeding pasta. Let's lower the pasta around/ hole the surface with a fork/ and brush with milk, to make the pine nuts adhere well. / At this point we distribute the pine nuts on the surface. / Try to make them adhere well. Sprinkle the surface with a bit of confectioners' sugar. / And put in oven at 170 celsius degrees for about 30-40 minutes. Obviously the temperature and the cooking time can change depending on the quality and kind of oven we use. Our cake is ready now, remember to let it cool before put out of the oven. It's very good as a dessert at the end of the meal, but it's also suitable for breakfast, buffet and coffee breaks. To take the cake easily out of the oven you should cut the edges with a knife. / And then put a plate or a paper doily and turn it upside down. Then we take the baking-tin off and add a paper of paper for pizza with a tray. And we turn. So we add again the mould and sprinkle with abundant confectioners' sugar. / Bye bye from Cucinaconoi and enjoy your cake.