PREACHER CAKE | AWESOME CAKE WITH THE STORY BEHIND IT
THIS VIDEO WILL TEACH YOU HOW TO MAKE THE PREACHER CAKE.
There's a pretty neat story behind this cake. I'm not sure it's the exact same cake as you know that over the years, people add and subtract what they do and don't like from the recipe. None the less, it's a very good cake and I love it! I hope you do too.
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Share our channel with your family and friends so they can enjoy our recipes and the new subscribers will help us a lot!
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INGREDIENTS
3 Cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
2 cups white sugar
3 jumbo eggs
1 cup vegetable oil
2 tsp. vanilla extract
1 tsp. almond extract
1 – 20 ounce can crushed pineapple (do not drain)
1 ½ cups chopped pecans
1 cup flaked coconut (optional)
15 or more whole pecans for topping
CREAM CHEESE TOPPING
1-8 ounce package of cream cheese (room temperature)
1 Stick butter at room temperature
2 cups powdered sugar
Using a hand mixer, whip cream cheese, butter, vanilla, almond extract, until mixture is smooth and fluffy. Add in powdered sugar a little at a time and mix until it’s all smooth.
Keep this in the refrigerator until it’s ready or make it when it’s time to spread on the cake.
INSTRUCTIONS
CAKE:
Pre-Heat Oven to 350°F.
Mix together the flour, baking soda, salt and cinnamon and set aside.
Combine sugar, eggs, oil, vanilla, almond extract, and mix on medium speed until everything is blended.
Then you can mix in flour and continue mixing until it’s all combined.
Add in the pineapple with all it’s juices and also the pecans and coconut and continue mixing on medium speed until all the ingredients are thoroughly combined.
Now spray a 9x13 baking pan with cooking spray. Pour in the cake batter and bake in a pre-heated oven for 45 minutes or until a tooth pic comes out clean.
IMPORTANT STEP:
Allow the cake to cool. It may take more than 20 minutes. I let my cake cool for hours.
Pour the cream cheese topping on the cake and spread out with an offset spatula. Top with whole or chopped pecans. Your choice. Keep cake in a refrigerator.
Chef’s Notes: Make these jewels in cup cake format. Bring them to church or bless your neighbors and family with this cake.
Видео PREACHER CAKE | AWESOME CAKE WITH THE STORY BEHIND IT канала The Sanders Kitchen
There's a pretty neat story behind this cake. I'm not sure it's the exact same cake as you know that over the years, people add and subtract what they do and don't like from the recipe. None the less, it's a very good cake and I love it! I hope you do too.
Please like and subscribe to our channel.
Ring the notification bell.
Share our channel with your family and friends so they can enjoy our recipes and the new subscribers will help us a lot!
Thanks.
INGREDIENTS
3 Cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
2 cups white sugar
3 jumbo eggs
1 cup vegetable oil
2 tsp. vanilla extract
1 tsp. almond extract
1 – 20 ounce can crushed pineapple (do not drain)
1 ½ cups chopped pecans
1 cup flaked coconut (optional)
15 or more whole pecans for topping
CREAM CHEESE TOPPING
1-8 ounce package of cream cheese (room temperature)
1 Stick butter at room temperature
2 cups powdered sugar
Using a hand mixer, whip cream cheese, butter, vanilla, almond extract, until mixture is smooth and fluffy. Add in powdered sugar a little at a time and mix until it’s all smooth.
Keep this in the refrigerator until it’s ready or make it when it’s time to spread on the cake.
INSTRUCTIONS
CAKE:
Pre-Heat Oven to 350°F.
Mix together the flour, baking soda, salt and cinnamon and set aside.
Combine sugar, eggs, oil, vanilla, almond extract, and mix on medium speed until everything is blended.
Then you can mix in flour and continue mixing until it’s all combined.
Add in the pineapple with all it’s juices and also the pecans and coconut and continue mixing on medium speed until all the ingredients are thoroughly combined.
Now spray a 9x13 baking pan with cooking spray. Pour in the cake batter and bake in a pre-heated oven for 45 minutes or until a tooth pic comes out clean.
IMPORTANT STEP:
Allow the cake to cool. It may take more than 20 minutes. I let my cake cool for hours.
Pour the cream cheese topping on the cake and spread out with an offset spatula. Top with whole or chopped pecans. Your choice. Keep cake in a refrigerator.
Chef’s Notes: Make these jewels in cup cake format. Bring them to church or bless your neighbors and family with this cake.
Видео PREACHER CAKE | AWESOME CAKE WITH THE STORY BEHIND IT канала The Sanders Kitchen
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