Friday, April 18, 2014

Preacher (Rabbi) Cake :)!

Preacher Cake

Last night we spent the evening up the street at our good friends and neighbors Nadya and Ken's home for a spaghetti dinner.  Nadya loves to entertain and is always game for opening her home to friends and family.  I offered to bring something to help out and she asked me to bring a dessert.  At first she asked me to bring the pistachio cake that I posted for St. Patty's day, she saw it and thought it looked yummy.  But a few days ago I saw this recipe online for a "preacher cake" and told her that I had been wanting to try it out, and she told me to go for it. It sounded delicious, with pecans, coconut, and pineapple and it was a pretty simple recipe even though it doesn't start with a cake mix, hahaha! 

 Nadya and Teri, two wonderful neighbors

Evidently it is called a preacher cake, because back in the day, a housewife would whip this cake up when she had last minute guests coming for dinner (like the preacher). It was easy to make and she usually had all the ingredients in her pantry!  Since my friends our Jewish, my husband said to call it a Rabbi cake instead :).  It doesn't matter what name you give it, one thing is true of this cake... it was yummy!  

Cheers John!

Nadya told me there were around 12 people coming for dinner, so this cake was perfect.  It said to bake it in a 9" x 13" pan, but it made so much batter, I baked it in my larger 11" x 15" baker and it was still a thick cake. And the larger pan will make 16 nice size servings instead of 12 and wanted to make sure I had plenty! I think it would have been way too much batter for the 9 x 13 inch pan anyway.


Preacher Cake (Rabbi Cake)
3 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 cups sugar
3 eggs 
1 cup vegetable oil
2 tsp. vanilla extract
1 20 oz. can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts (divided)
1 cup flaked coconut (optional)

Cream Cheese Frosting
8 oz. pkg. cream cheese softened to room temp.
1/2 cup butter (1 stick), softened
1 tsp. vanilla
2 cups powdered sugar

Cake Directions:  Sift together dry ingredients (flour, baking soda, salt, cinnamon) and set aside.  In mixer, combine, sugar, eggs, oil vanilla and mix on medium speed until creamy.  Add dry ingredients and mix until combined.  Add pineapple, juice and all and mix, then add coconut and 1 cup pecans and continue mixing until fully combined. Pour cake batter into a 9 x 13 inch pan and bake in a pre-heated 350 degree oven until done, about 45-50 minutes.  Let cool, and frost with cream cheese frosting.

Cooks Notes:  I suggest using a bigger pan like a 11 x 15", or using a 9 x 13 and pour some into a smaller pan too... it made a ton of batter!

Frosting Directions:  Cream together with mixer the softened cream cheese, butter, vanilla and powdered sugar and blend until light and fluffy.  Frost top of cake and sprinkle with 1/2 cup chopped pecans

 In mixer combine sugar, eggs, oil, and vanilla until creamy

 Add dry ingredients and mix again

 Add pineapple with juice

 Chop pecans and add to batter

 Mix gently to fold in

 Pour in prepared baking dish and bake at 350 degrees for 45 to 50 minutes

 Gather ingredients for cream cheese frosting

 Let cake cool

 While cake is cooling make frosting... 
blend the softened butter and cream cheese together

Add powdered sugar and vanilla and mix until smooth and creamy

Frost the top of cake and sprinkle with remaining pecans!

Nadya always sets a beautiful table!

Nadya and Ken are great hosts, and we always have a wonderful time at their home.  They had a fun group of people, and we had fun catching up with some neighbors we hadn't seen in a while, and meeting some new ones too!  She always sets a lovely table too... I have to admit, I covet her purple crystal water goblets a bit! Thanks friend, for another fun dinner party!


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