Spice is always nice!

Makes 16 squares

Preheat oven to 350 degrees

2, 8 oz. cans crushed pineapple

½ c. white sugar

½ c. firmly packed light brown sugar

⅓ c. corn oil

1 t. salt

1 T. baking soda

2 t. cinnamon

1 t. nutmeg

¼ t. ground allspice

1-¾ cup flour

½ cup softened, salted margarine

2 t. vanilla

2 t. cinnamon

1-½ cups powdered sugar

Place two cans pineapple in blender container. Blend on low then high speed till completely blended and frothy. Transfer to large bowl.

Add both sugars, corn oil, salt, baking soda and spices, stirring after each addition till smooth. Add flour and beat with wire whisk or spoon till smooth, light and creamy.

Pour into 8 x 8  inch greased baking dish. Bake in preheated 350 degree oven for 30-35 minutes or till toothpick comes out clean when inserted in middle of cake. Cool on wire rack. Keep cake in dish.

Place softened margarine in medium-sized bowl. Add vanilla and cinnamon; stir till creamy.

Add a little bit of powdered sugar at a time, stirring after each addition, till smooth and creamy.

When cake is cool to room temperature, frost the top while still in the pan. Refrigerate till cold, then cut into squares and serve.

Notes: This cake has a spicer flavor when served chilled.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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