Granny Cake Baked by Ellen Britt

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Although this recipe is all over the internet I found it at 100Krecipes.com.  This Granny Cake is truly a winner in terms of taste and ease of making.  I have shamelessly copied their recipe below as I can't think of anything I would do differently.  

This is one of the best cakes I have come across so far.  It is super yummy and a definite repeat! As always there is nothing that taste better than a homemade fresh out of the oven cake.  The aroma of the cooking alone was amazing.  The favorite part of the cake for my dad was the crunchy sugary topping.  It has a wonderful caramel taste that makes you want more.  

Cake

·  1 1/2 cups white sugar

·  2 cups all-purpose flour

·  1 teaspoon baking soda

·  1 cup brown sugar (for topping)

·  1/2 teaspoon salt

·  2 large eggs

·  1 (20 oz.) can crushed pineapples, with juice (2 full cans of crushed pineapple and juice at 398ml each works perfectly)

·  1 cup pecans, chopped (for topping

Icing

·  1 cup evaporated milk

·  1/2 cup white sugar

·  1/2 cup (1 stick) unsalted butter

·  1 teaspoon vanilla

Heat the oven to 350 F and grease a 9 x 13inch pan.  I used a spray to grease the pan and it worked perfectly.  

In a bowl combine the sugar, flour baking soda and salt.  

Once done add the eggs and pineapple along with the juice.  This should be thoroughly mixed until smooth.

Pour the batter into the pan and sprinkle with chopped pecans and brown sugar.

Place in oven and cook for 40 to 45 minutes.  Always remember you can tell when the cake is cooked when the tester comes out dry.  

Icing

Mix the evaporated milk, white sugar and butter in a sauce pan.  over medium heat and bring it to a boil. Remove icing from heat, add vanilla, and stir.

When the cake is fully cooked take it out of the oven and prick all over the top of the cake with a tooth pick so there are lots of little holes.  You will need the holes so that the sauce gets to fully soak into the cake..  This makes the final cake super yummy!!

When the icing is ready pour it over the cake while still hot and let it cool.  The icing cools quickly so be sure to wash your cooking pan once done otherwise you will have a super sticky hard mess.  This I learned from experience!

Also important  - note to cook the sauce about 10 to 15 minutes before the cake is done.  I made the sauce 15 minutes in advance and it timed out perfectly.  

Note:  As well I found that some recipes suggest you bake this a day ahead of time.  From me it was perfect on the day made.  I found it became too moist after the 3rd day. Also if you have a small family such as I do (there are only 3 of us) I recommend halving the recipe - otherwise it becomes soggy after the 3rd day assuming you still have some left over..