Preacher Cake
My Dad Edward Kielpikowski loved to make this cake for company, potlucks, and for general eating. He always said it was easy to remember because it took 2 of everything. That is almost true except for salt and nuts - their measurement is 1/2 and the can of pineapple, but it was a 20 oz can. Most of the time my parents served this without the rich frosting as that made it deadly - just kidding, but it is certainly rich enough without it. This recipe came from my Moms Aunt Estelle Melton.
My Dad Edward Kielpikowski loved to make this cake for company, potlucks, and for general eating. He always said it was easy to remember because it took 2 of everything. That is almost true except for salt and nuts - their measurement is 1/2 and the can of pineapple, but it was a 20 oz can. Most of the time my parents served this without the rich frosting as that made it deadly - just kidding, but it is certainly rich enough without it. This recipe came from my Moms Aunt Estelle Melton.
- 2 eggs
- 1/4 tsp salt
- 1/2 tsp salt
- frosting
- 2 tsp baking soda
- 2 tsp vanilla
- 8 oz cream cheese softened
- 1/4 c butter or margarine
- 2 c sugar may cut the sugar to 1 cup - 1 1/2 cups as it is very sweet
- 2 c all-purpose flour
- 1/2 c nuts walnuts or any that you prefer
- 20 oz crushed pineapple undrained (i use pineapple in it's own juice)
- 1 3/4 c powdered sugar
- 1/2 c nuts walnuts or any that you prefer
- Carbohydrate 369.681711669146 g
- Cholesterol 1726.22830338314 mg
- Fat 577.039622120473 g
- Fiber 27.3156619175587 g
- Protein 81.8034963257562 g
- Saturated Fat 319.986100148444 g
- Serving Size 1 1 Recipe (2178g)
- Sodium 118644.311043583 mg
- Sugar 342.366049751587 g
- Trans Fat 46.231274930876 g
- Calories 6866 calories
Step-by-step
- CAKE: Combine dry ingredients; add remaining ingredients and mix by hand.
- Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious :)
- FROSTING: Mix well and spread on cake in pan. Enjoy!
Standard ingredient lists omit how the omission of added liquid fats changes the fundamental chemistry of mixing, relying entirely on the moisture locked inside an undrained twenty-ounce can of fruit to hydrate the dry elements without developing excessive gluten in the all-purpose flour.
- Bake this batter in a metal pan rather than a glass dish to ensure even heat conduction, pulling it from the 350-degree oven the moment a wooden skewer inserted into the center emerges with a few moist crumbs attached rather than wet batter.
- Allow the finished dessert to rest uncovered at room temperature for twelve hours before applying the cream cheese topping, because trapping heat beneath a blanket of dairy too early causes condensation to pool on the crust.
- Store leftovers tightly wrapped in plastic wrap in the refrigerator for up to five days, where the high sugar and pineapple content actually improves the cellular moisture distribution, resulting in a significantly denser and more cohesive slice forty-eight hours after baking than was present on day one.
- Transform stale refrigerated slices by cutting them into thick fingers, dipping them briefly in a standard French toast batter of beaten eggs and whole milk, and pan-searing them in foaming butter over medium heat until golden brown.
Freezing works exceptionally well for the unglazed base if wrapped tightly in multiple layers of plastic wrap and aluminum foil for up to three months. Thaw frozen portions overnight in the refrigerator before serving at room temperature.
