Freakin' Delicious!

Shame on me.

I haven’t posted anything for so long – I am so sorry for this.

The truth is, I’ve been having a case of cook’s block. You know, like writer’s block?

Yeah, I just made that up. There really isn’t a better way to explain it.

I just haven’t been cooking at all ever since the beginning of 2010.

Last night I made some Caramel fudge that I was planning to Post on the site. Only problem

was, the pan I used burned the fudge on the bottom, giving it small ugly burnt caramel pieces to it.

Not the best appearance, so no picture,  hence no recipe.

Today I realized that it has been 3 whole weeks since I posted anything!

I had no choice but to post a Bite From The Past recipe as the first recipe of 2010 for Freakin’ Delicious.

…which was something I did not want, explaining why I this wasn’t posted earlier.

Although it may be a Bite From The Past recipe it doesn’t stop the fact that it is DELICIOUS.

I made this cake back in May of 2008 for a friends birthday, as the birthday cake of course.

Everyone loved it, the taste, the appearance, but especially the taste.

The recipe is from Paula Dean, the queen of Southern Cuisine – never dissapoints!

.

INGREDIENTS:

.

Cake

Nonstick vegetable spray

All-purpose flour, for pans

3 cups self-rising flour

2 cups granulated sugar

3/4 cup vegetable oil

1/2 cup finely chopped pecans

2 very ripe large bananas, mashed

1 (8-ounce) crushed pineapple, with juice

1 tsp pure vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten

.

Frosting

1 lb/450 g (1 box) confectioners’ sugar

1 (8-ounces) cream cheese, room temperature

6 tbsp (3/4 stick) unsalted butter, softened

1 tsp pure vanilla extract

1 tbsp milk, or more if needed

1/2 cup finely chopped pecans

.

DIRECTIONS:

.

Preheat oven to 325°F.

Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas,

pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans

halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Reinvert cakes and let them

cool completely, top sides up.

Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream

cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth.

If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter

of a serving plate or lazy Susan.

Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting.

Place the second layer on top and repeat process with another 1/4 of the frosting.

Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting.

Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

I used flowers from my papaya tree and a bright red gerbera daisy to decorate.