A while back, at the end of a long day of chauffeuring children to lessons, practices, etc. I realized I wasn’t going to have time to make the dessert I had been asked to take to that night’s PTA meeting. The desserts being supplied by the mothers were to reflect their roots. – my idea! Texas-born, my plan was to bake a pecan pie as a nod to my heritage. Arriving home too late to prepare the pie, bake it and let it cool enough to serve, I hurried through my recipe drawer for a dessert I could take and serve while still hot. I found a recipe from a friend that would work and renamed it on the spot, “Granny Winter’s Southern Pineapple Cake.” In my defense, my friend Jan Winter, now known as Granny Winter, although svelte, sophisticated, stylish and sexy IS a grandmother. Also, she came across this recipe in San Diego – and you can’t get much further south and still be in the US.
Granny Winter’s Southern Pineapple Cake
2 cups flour
2 cups sugar
20 oz. can crushed pineapple and juice
2 tsp baking soda
1 tsp vanilla
1 cup pecans, chopped
Mix all ingredients, adding pecans last. Pour into a prepared 9X13 Pyrex dish and bake at 350 degrees for 35 to 45 minutes. While still hot, top with cream cheese frosting, let melt a little, then spread over the cake. I like this best served warm.
P.S. Later that year, I was in a studio taking an art lesson with a friend. The instructor, a local artist who had attended the PTA meeting, commented to me that Granny Winter’s cake was his all-time favorite dessert. I turned to my friend, “Granny Winter” and introduced her to the instructor. We all laughed at his amazement that this woman who looked like she had stepped out of Vogue magazine, even dressed for an art lesson, was “Granny Winter.”