Amish Preacher Cake Food

PREACHER CAKE

Steps:

• Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
• Stir in the chopped pecans.
• Pour the cake batter into the prepared pan.
• Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
• Allow the cake to cool.
• To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
• Spread the frosting on the cooled cake.
• Sprinkle with pecans.
• Store in an airtight container.

PREACHER CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 13x9" baking pan with non-stick spray (I use Baker's Joy), and set aside.
• In a mixing bowl, whisk together dry ingredients (flour, baking soda, salt and cinnamon).
• In a larger mixing bowl, combine granulated sugar, eggs, vegetable oil and vanilla. Use a whisk or wooden spoon to combine well. Mixture will be creamy.
• Sprinkle in dry ingredients and stir together until just incorporated (when no more streaks of flour remain). Mixture will be very dry and sticky.
• Add in crushed pineapple, walnuts and coconut and mix until combined. The liquid from the pineapple will transform the mixture into a normal batter consistency.
• Pour batter into prepared pan and bake for 45-50 minutes. When done, cake should be set in the center, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Set cake pan on a cooling rack and cool the cake, in the pan, until completely cool.
• MAKE THE FROSTING:
• In a large mixing bowl, add cream cheese, butter and vanilla and whisk or beat with electric mixer (if desired), until light and fluffy.
• Alternate drizzling heavy cream and adding powdered sugar, whisking/beating after each addition, until all sugar is incorporated into the frosting. If frosting is a little thick, add a bit more cream. If frosting is too thin, add a bit more powdered sugar.
• Use an offset spatula to spread frosting over the top of the cake.
• Sprinkle with remaining 1/2 cup walnuts and a bit of flaked coconut if desired.

PREACHER CAKE

Steps:

• Sift together flour, baking soda, salt and cinnamon; set aside.
• Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
• Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
• Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
• Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
• Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency).

EASY PREACHER'S CAKE

Steps:

• Heat oven to 350°F.
• Melt 1/2 cup butter; pour into large mixer bowl. Add cake mix, pineapple, coconut and eggs; beat until blended. Stir in 1/2 cup nuts.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
• Beat cream cheese, sugar and remaining butter in medium bowl with mixer until blended; spread onto cake. Sprinkle with remaining nuts.

PREACHERS CAKE

Steps:

• Mix dry ingredients well.
• Add vanilla,pineapple and nuts and mix.
• Bake in ungreased 9x13 inch pan for 45 minutes at 350 degrees Frosting: Cream the cream cheese and butter together.
• Add powdered sugar gradually.
• Stir in salt,vanilla and nuts.
• Spread on top of cake.

COUNTRY AMISH FUNERAL CAKE 1965

Steps:

• Preheat oven 350 degrees F.
• Grease a 9 x 13 cake pan.
• In mixer bowl cream butter and sugars well for three minutes.
• In a small bowl whisk the flour and salt.
• Add the flour and salt to the butter mixture, alternating with the buttermilk.
• Beginning and ending with the flour.
• Pour into pan and bake.
• Bake 35 minutes until top springs back when touched.
• Combine all topping ingredients together in a mixer bowl, then stir in the nuts.
• When cake is finished, turn temp. to broil.
• Pour topping all over the cake, and place under broiler at a distance of 8 inches below.
• Broil for three minutes, until brown and bubbling.
• Remove cool on rack.
• Cut and serve from cake pan.

SCRIPTURE CAKE

Steps:

• Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add water and honey.
• Put fruit and nuts through food processor and flour well. Fold in stiffly beaten egg whites. Pour into a 13 x 9-inch pan and bake at 375 degrees F (190 degrees C) for one hour.