Recipes For Living: Award-Winning Pineapple Cake

What Gives you an adrenaline rush?

Bungee jumping? Ziplining? Skydiving? I’ve never done any of these, and at my age, I don’t plan to start now. However, every time I think about this topic, these are the activities which come to mind. For those with lower expectations, floating in a hot air balloon, riding a bicycle or driving faster than normal is enough to get the blood pumping.

The anticipation might be the best part of most activities. It certainly is for me anyway. You see, I am retiring from my full-time job this month. I am really looking forward to it! I have all sorts of interests. Just thinking about some of the fun things we have planned is enough to get me energized. For the sake of honesty however, I should include a disclaimer. You see, I am a natural-born spectator.

Therefore, I will probably get most of my thrills from observing rather than participating. I feel this is a very necessary role because for every event, someone needs to be the photographer. At least, that’s my story and I’m stickin’ to it! There’s nothing new here. In my younger years I was always the designated purse and camera holder, especially whenever a roller coaster was involved.

Considering I wasn’t adventurous enough to even attempt the above-mentioned activities might be one of the reasons I’ve never won any gold medals. Or silver. Or bronze. Not even wood, plastic or paper, for that matter. I’ll never become a pro at anything athletic.

I’m not saying it isn’t possible; I’ve heard of people who discover a hidden talent or skill late in life. Some made it into a second career and others turned pro and have the accolades to prove it.

In my case, I turned an interest into a hobby, then into a business.

This was followed by turning the business back into a hobby, which led to another interest. That pretty much brings us to the present. Confused? Understandable. Stay with me and it will become clear.

My interest in baking became a hobby of cake decorating which became a full-service bakery.

Then I switched careers to teaching, but still dabbled in baking as a hobby. With time, experimenting with recipes went from an interest to a hobby by writing about foods. History is repeating itself by turning this into a new occupation.

Knowing about my being on the verge of retirement, our Extended Weekend Getaways Editor in Chief decided to help keep me busy. She did this by giving me a new assignment. You may be familiar with our holiday edition of Season’s Eatings. For the past 20 years, this has been published just prior to the busy Thanksgiving and Christmas season. After two decades of deliciousness, we are pleased to announce a summer edition of Season’s Eatings. This will be the premier issue of what we expect to be an annual publication.

Start thinking about your favorite recipes and submit them for a chance to win our golden spoon award. Not to mention a place in history within the pages of this keepsake issue.

Here’s one such recipe to help you get started:

AWARD-WINNING PINEAPPLE CAKE

2 c. flour

1 ½ c. sugar

2 tsp. baking soda

¼ tsp. salt

2 eggs

2 tsp. vanilla

1 can (20 oz.) crushed pineapple

Combine dry ingredients then add eggs, pineapple and vanilla. Mix well. Pour batter into lightly greased and floured 9 X 13 inch pan. Bake at 350 degrees for approximately 25 minutes until golden brown and cake begins to pull away from edges of pan. While cake is baking, prepare topping. Melt one stick butter, add 1 c. sugar and six ounces of condensed milk. Bring to a boil and boil for two minutes. Remove from heat and add 1 c. coconut, 1 c. chopped pecans and 1 teaspoon vanilla.

Once cake is done, remove from oven and while it is still warm, poke holes in top surface with a fork. Pour hot topping over cake and allow it to soak in. Serve chilled.

As always, there are a few variations to this dessert. For a sweeter version, use pineapple packed in syrup rather than in it’s own juices. Because of allergies, I was not able to add coconut or nuts to the topping. I followed all the directions except adding these and the result was a pudding-like texture which needed no icing. Although it is not pictured, it is delicious with a dollop of whipped cream on top.

Yes, the title really is Award-Winning Pineapple Cake. I have no idea what type of award it was or when it was bestowed upon this recipe. Nor was I given any information on who created it. However, I do know one thing: I agree with whoever the judge was who chose this creation and declared it worthy of the title. So, once again, be sure to send us your best recipes. I can’t wait to see how my first attempt at being a managing editor of a project of this size will turn out. I’m looking forward to informing our readers about our winner.

And THAT is how I experience an adrenaline rush.