This is my FAVORITE cake recipe in the whole world. My mom & I got the recipe from my Grandmother Tressie Goad Burnette.
This is a VERY rich cake and a small slice goes a long way towards satisfying your sweet tooth. We usually only make it for very special occasions (family reunions, homecomings,Thanksgiving, Christmas, etc).
Graham Cracker Cake
1/2 lb real butter (do not use margarine)
2 cups sugar
1 teaspoon vanilla
2 teaspoons baking powder
1 lb graham cracker crumbs, crushed (we always crushed our own when I was growing up, but recently, I have started using boxed graham cracker crumbs...faster & less messy!)
1 cup coconut
1 cup black walnuts, chopped
1 8oz can crushed pineapple, drained, save the juice for the icing recipe!! (Be sure to get pineapple in heavy syrup, not natural juices.)
1 cup milk (use whole milk)
Cream the sugar & butter together. Add vanilla, baking powder, crackers, and milk and mix thoroughly. Then add eggs, well-beaten. Add coconut, pineapple & nuts. Bake in a tube pan for 70 minutes at 325F.
(We always line the bottom of the tube pan with wax paper and greased and floured the pan well. I am sure there is a certain name for this type of tube pan, but it is the sort where the bottom and center tube lift out.)
1/2 cup real butter
1 lb box confectioner's sugar
Juice from the pineapples.
Pinch of salt
Cream the butter with the sugar. Add the juice (just a bit at a time because you do not want the icing too thin) and salt and mix well. After the cake is cool, spread over the top and sides.
Copyright 2011--All Rights Reserved--The Wheel & Distaff by Kimberly Burnette-Dean.