Recipe: Key West Cake
Description: from this week's paper, this is a non dairy cake. if you don't have baby food you can sub apple sauce.
Ingredients: [{"text": "1 (8 ounce) can crushed pineapple"}, {"text": "1 3/4 cups flour"}, {"text": "1 cup sugar"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon baking soda"}, {"text": "2 teaspoons Chinese five spice powder"}, {"text": "1 (6 ounce) jar apricot baby food"}, {"text": "3/4 cup vegetable oil"}, {"text": "2 eggs, beaten"}, {"text": "1/2 cup chopped pecans or 1/2 cup walnuts"}, {"text": "2 -3 tablespoons confectioners' sugar"}]
Instructions: preheat oven to 350.
spray a 9&quot; baking pan with non stick spray.
drain 1/4 c juice from the canned pineapple, save for another use.
in a large bowl mix flour, sugar, baking soda, baking powder, chinese 5 spice powder.
make a well in center.
pour in apricots, remaining pineapple, eggs, oil, and pecans.
mix well, pour into baking pan.
bake for 50 minutes or until a toothpick inserted in center comes out clean.
cool on a wire rack, sprinkle with confectioner's sugar.
