Blog powered by TypePad
Member since 02/2010

You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Plantation Cake: A Very Southern Vintage Cake ~

IMG_9315I first came across this recipe in a stack of recipe cards held together with a rubber band.  They were in a plastic bag full of newspaper- and magazine-clipped recipes that my late grandmother collected.  I don't recall her making the cake, but, at some point in her life she must have, as she took the time to write it down in her own hand.  It's an unpretentious, yellow cake made of butter or margarine, sugar, flour, eggs, vanilla, home-canned peaches or pears, pecans or walnuts and buttermilk or sour cream.  It sure sounded good to me, and, its name was intriguing enough for me to give it a try.  It worked great and it was easy to make -- I couldn't have been happier.

I alway say, "every recipe has a story or a history", and in the case of this one, it has what I believe to be both.   It's living proof that, if you love to cook, and, even if you don't, if you find or are given a plastic bag full of old, out-dated looking recipes, that someone in your family or someone elses took the time to collect, read each one or pass them along to someone who will.

All recipes matter!

IMG_9323I assumed my grandmother's sister-in-law Yula, who spoke slowly, in a deep voice with a heavy Southern drawl, and hailed from somewhere in North Carolina, gave her the recipe back in the 1940's or 50's, as, Yula died when I was five or six, which was in 1960-1961.  In my mind, Aunt Yula's Southern heritage + peaches, pecans and buttermilk = a Southern recipe -- and that's what I told everyone.  This cake is perfect to take to picnics, potlucks, tailgates, and, funerals too.

It's so easy you don't even need an electric mixer to make it!

IMG_9334This makes perfect sense considering that the family bakers that came just two generations before me, especially in the rural and farm communities prior to World War II, had no electricity, and, they baked in wood- or coal-fired ovens under spartan conditions.  I'd be willing to venture an educated guess that this recipe was originally baked in and served out of a cast iron skillet.

IMG_9244Fast forward to 1999.  I was 44 and came across a recipe for Plantation Cake a second time.  This one was in print on page 54 of James McNair's Cakes cookbook.  This well-known Southern-heritaged cookbook author writes that a friend from New Orleans gave this "venerable favorite" recipe to him.  His friend's version called for adding a can of fruit cocktail (which was popular with the World War II era generation) to the butter-cake batter, and topping the cake with a sweetened condensed milk frosting while the cake is hot.  OMG!  

In true James McNair-style (I have all of his books), he gave the cake "a tropical treatment by combining the best of plantation crops: pineapple, macadamia nuts, vanilla, sugar and coconut."

IMG_9248For the topping:

1  6 1/2-ounce container macadamia nuts, very coarsely chopped

1/2  cup + 2 tablespoons firmly-packed light-brown sugar

1/4  cup salted butter, cut into small pieces, at room temperature (1/2 stick)

For the cake batter:

1  20-ounce can pineapple chunks packed in juice, chunks diced & juice reserved, 2 cups diced fruit & 1 cup fruit juice

3  cups all-purpose unbleached flour

1 1/2  cups granulated sugar

1  tablespoon baking powder

1  teaspoon sea salt

3  large eggs, at room temperature, lightly beaten

2  teaspoons butter-rum extract

1  teaspoon pure vanilla extract

For the icing:

1  14-ounce can sweetened condensed milk, not evaporated milk

1  generous cup sweetened, flaked coconut

IMG_9255 IMG_9258~ Step 1.  To prepare the topping, in a small bowl, using your fingertips, combine the brown sugar, chopped macadamias and softened butter pieces.  A sticky but grainy and chunky mixture will have formed.  Set aside.

IMG_9250 IMG_9259~ Step 2.  Drain  the pineapple chunks through a mesh strainer that has been placed over a small bowl to reserve the juice.  Cut each chunk of pineapple into 3-4 smaller pieces, adding them to the juice as you work.

IMG_9264 IMG_9268 IMG_9269 IMG_9272~Step 3.  In a 1-cup measuring container, using a fork, lightly beat the eggs.  In a large bowl, stir together the flour, granulated sugar, baking powder and salt.  Add the pineapple and juice, beaten eggs and extracts.  Using a large rubber spatula, stir until a thick cake batter forms.

IMG_9275 IMG_9276~ Step 4.  Transfer batter to a 13" x 9" x 2" baking dish that has been sprayed with no-stick cooking spray and give the dish a few back-and-forth shakes across the countertop to smooth the batter out.  Sprinkle the nut topping evenly over the top.

IMG_9286 IMG_9289 IMG_9290~Step 5.  Bake on center rack of preheated 350 degree oven for 35-40 minutes or until a cake tester comes out clean when inserted into the center.  While cake is baking, place the condensed milk in a 2-cup measuring container and set aside.  Place the coconut in a 10" nonstick skillet over medium heat and toast, stirring the coconut constantly, until lightly-browned, about 3-4 minutes -- watch carefully as this can and will burn quickly.  Remove from heat and transfer to a plate to cool.

IMG_9294 IMG_9297 IMG_9302~ Step 6.  Remove cake from oven and place on a wire rack to begin cooling. Place the condensed milk in a 2-cup measuring container and heat in the microwave until hot and bubbly. Drizzle the hot condensed milk over the hot cake and top with the toasted coconut.  Allow cake to cool completely prior to slicing.

Plantation cake going into oven to bake 35-40 minutes:

IMG_9285Three hours later  -- baked, topped, cooled & ready to slice:

IMG_9306Plantation Cake:  A Very Southern Vintage Cake:  Recipe yields 12-16 servings.

Special Equipment List:  cutting board; chef's knife; mesh strainer; 1-cup measuring container; fork; large rubber spatula; 13" x 9" x 2" baking dish; 10" nonstick skillet; wire cooling rack; 2-cup measuring container 

IMG_8661Cook's Note: For another great  All-American retro canned-pineapple cake from the World War II generation, try my tropical-twisted recipe for ~ Pineapple Coconut and Rum Upside Down Cake ~.  It too is perfect for all sorts of occasions and you can find it by clicking into Categores 6, 9, 10, 19 or 20.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2016)


Thank-you for your kind comment Nalesniki.

Love this cake… The flavor is yummy, smells so good!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment