Swedish Nut Cake

by Helen Dickson

As a pastor’s wife, I often was given extra good recipes. This one was given to me several years ago. I have used it many times, and I’m usually asked for the recipe. It is simple and an excellent cake to take to dinners.

Recipe

2 cups sugar
2 cups flour
2 eggs
1/2 teaspoon baking soda
1 20-ounce can crushed pineapple (including juice)
1/2 cup chopped nuts
1 cup brown sugar
1/2 stick margarine, softened
1 8-ounce package cream cheese, softened
Nuts for topping

Preheat oven to 350 degrees. Mix sugar, flour, eggs, soda, pineapple, and juice in a mixing bowl. Add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan. Bake 40 minutes.

For frosting, mix brown sugar, margarine, and cream cheese in a bowl. Spread on cake while it is hot. Sprinkle with nuts.

Tips From Our Test Kitchen: For the frosting, make sure the margarine and cream cheese are at room temperature for easier mixing. Use a mixture of chopped walnuts, almonds, and pecans for the crunch topping.

first appeared: 10/27/2002