Tomorrow marks one year since my mother’s passing. The best way to remember her is by sharing one of her signature cake recipes. To that end, I present the cake that was her go-to:
Hawaiian Wedding Cake
Cake
- 2 eggs
- 1 cup chopped almonds
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1 (20 ounce) can crushed pineapple, undrained
Frosting
-
1/2 cup butter, softened
-
1 (8 ounce) package cream cheese
-
1 1⁄3 cups confectioners’ sugar
-
1 teaspoon vanilla
Dump all cake ingredients into a large bowl and mix well. Pour into buttered/sprayed 13-inch X 9-inch pan. Bake at 350° for 40-45 minutes. While cake is cooling in pan, combine the frosting ingredients (butter through vanilla), using mixer to ensure they reach the right consistency. Frost cooled cake. Can be kept refrigerated for a different texture.