Bristol Bar & Grille Farmer’s Feed Mill’s {omitted}{omitted}{omitted}{omitted} Hunter’s Cake
For the cake:
2 cups sugar
2 cups self-rising flour
2 eggs
1 tablespoon vanilla
20-ounce can diced pineapple, drained, liquid reserved
For the icing:
1 pound cream cheese, softened
1/2 pound (2 sticks) butter, melted
2 cups powdered sugar
1 cup chopped pecans
Heat oven to 350 degrees.
Butter well the bottoms of two 9" round cake pans, and line the bottoms with
parchment paper cut to fit. Butter the tops of the parchment paper.
In a large bowl, combine all ingredients for the cake, and pour into the
cake pans.
Bake for 30 to 40 minutes, or until cakes test done in the center and the
edges are slightly browned and beginning to pull away from the sides of the
pan.
Let cool on a rack before removing from pan and peeling off parchment paper.
Let cool completely before icing the cake.
In a bowl, beat the cream cheese and butter together with an electric mixer
until softened and fluffy. Gradually beat in the powdered sugar. Beat in 1
or 2 tablespoons of the reserved pineapple juice, until the mixture attains
a spreading consistency.
Generously frost the first layer, place second layer on top and secure with
toothpicks. Frost top and sides of the cake. Remove anchoring toothpicks and sprinkle chopped pecans on top of cake.
Serves 8.