This cake had multiple contributors to Treasured Recipes – a sure sign of a winner. I made this for Myrna’s daughter Amy (my niece) to take to her community pot luck on Friday night, and I wanted something most people would like.
This cake is really simple to make. Weigh the flour and sugar into a large bowl, add the remaining ingredients, and stir just enough to absorb the flour. Some folks make this a "dump cake", and mix it right in the cake pan. Use whatever nuts you like, pecans, walnuts or even black walnuts. Toasting them makes them more flavorful. Or use your home canned nuts...already toasted. While your cake is baking, soften your butter and cream cheese and have your frosting ready. I let my cake sit about 10 minutes before frosting. I let it cool about an hour and then refrigerated until ready to serve.
Swedish Nut Cake
2 Cups Flour, All-purpose (9 ounces)
2 Cups Sugar -- (14 ounces)
½ Cup Pecans – chopped ( 2 ounces)
2 Teaspoons Baking Soda
3 Large Eggs -- beaten
20 Ounces Crushed Pineapple -- undrained
2 Teaspoons Vanilla Extract
1 ¾ Cups Powdered Sugar (7 ounces)
1 Stick Butter
8 Ounces Cream Cheese
1 Teaspoon Vanilla Extract
½ Cup Pecans (2 ounces)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla. Mix until smooth and pour into 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. Spread icing on hot cake.
For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and powdered sugar until light and fluffy. Fold in 1/2 cup nuts. Put frosting on cake while still warm.
Refrigerate until serving.
2013 Cost: $6.62 or 45¢ per serving