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Recipe Swap - No Flour: Graham-cracker cake recipe
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Published: June 17, 2009
Violet Stafford of Pfafftown responded to Janice Beck's request for a cake using graham-cracker crumbs and pineapple, and no flour.
This cake has been around for years. It's commonly called graham-cracker cake. The crushed graham crackers take the place of the usual flour in other cakes.
In some cases, it's made as a layer cake with a pineapple mixture in between the layers. Stafford's recipe bakes up like a pound cake, and pours a pineapple mixture over the top.
Graham-Cracker Cake
1 box graham crackers, crushed
2 teaspoons baking powder
1 cup evaporated milk
2 sticks margarine (or butter), softened
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 cup shredded coconut
Pineapple topping:
1 cup sugar
4 teaspoons cornstarch or flour
1 20-ounce can crushed pineapple
1. Heat oven to 350 degrees. Grease a pound cake (tube or Bundt) pan.
2. Mix graham-cracker crumbs with baking powder. Add milk and set aside. 3. Cream butter or margarine with sugar until light and fluffy, about 3 minutes in an electric mixer. Add eggs one at a time, mixing until well combined. Add crumb mixture and stir until combined. Stir in vanilla, pecans and coconut.
4. Pour batter into prepared pan. Bake 50 minutes, or just until toothpick inserted in center comes out clean.
5. Meanwhile, for the filling, combine sugar and flour in a saucepan. Add pineapple and cook, stirring often, about 10 minutes, until thick. Pour over warm cake in pan. Let cool before removing from the pan.
■ Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.
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