Methodist Preacher Cake Recipes

PREACHER CAKE

Steps:

• Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
• Stir in the chopped pecans.
• Pour the cake batter into the prepared pan.
• Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
• Allow the cake to cool.
• To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
• Spread the frosting on the cooled cake.
• Sprinkle with pecans.
• Store in an airtight container.

PREACHER CAKE

Steps:

• Sift together flour, baking soda, salt and cinnamon; set aside.
• Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
• Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
• Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
• Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
• Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency).

METHODIST PREACHER CAKE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, sift together flour, sugar and baking powder. Whisk in vanilla and milk mixture. Pour into prepared pan. Bake for 30 minutes.
• Melt butter or margarine. Stir in sugar, coconut, milk, nuts and vanilla (this is opt., but I like vanilla!) Spread over hot cake. Broil for about 5 minutes. Serve warm.

PREACHER CAKE

Steps:

• 1. CAKE: Combine dry ingredients.
• 2. Add remaining ingredients.
• 3. Mix by hand until blended.
• 4. Preheat oven to 350 degrees. Pour into a prepared 9x13 baking dish.
• 5. Bake for approximately 30-45 minutes or until the cake is firm. Do not over bake or it will be rubbery, but still delicious.
• 6. Allow to cool.
• 7. FROSTING: Combine cream cheese, butter, and powdered sugar.
• 8. Add nuts.
• 9. Mix well and spread on the cake in pan. Enjoy!
• 10. * If you would like to save calories, instead of using the frosting, just sprinkle the top of the cake with a bit of powdered sugar and enjoy!
• 11. * There is NO milk, butter, or oil in the cake.
• 12. * You may add other fruits or coconut if you like: some suggestions are dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.

ELLIE'S METHODIST CAKE

Steps:

• Preheat oven to 375 degrees and spray cake or pie pan with non-stick cooking spray. Drain the cup of fruit; if using fresh applies, cut into 1/2" pieces.
• Mix the fruit and granulated sugar, adding the flour and baking soda slowly and mixing as you go. Add one half of the brown sugar. Stir with a spatula until smooth. The batter should be smooth, except the chunks of fruit. Crumble the remainder of brown sugar on top of the cake.
• Bake for approximately 30 minutes, checking every five after that. Cake is done when middle springs back, sides pull in slightly and tester comes out nearly dry. Note: the top will be very sticky; meant to be very moist. The brown sugar caramelizes and adds a nice taste and texture. Serve warm with whipped cream or slice from the pan with a glass of milk! Keep the cake covered with plastic wrap or waxed paper at room temperature for 3-4 days. Freezes very well for future use.

PREACHER CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9" baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees fahrenheit for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator. CREAM CHEESE FROSTING: Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency - if your kitchen's hot, you might need more because the butter will be softer). Makes enough to top one 13x9" cake - double recipe if using on a layered cake.

PREACHER'S CAKE BETTER WITH BUTTER

Steps:

• 1. Preheat oven to 350 F. Grease and flour a 9"x13" oblong pan.
• 2. Cream together butter or margarine, sugar, eggs, baking soda, vanilla and salt.
• 3. Gradually blend flour into creamed mixture with reserved pineapple juice.
• 4. Fold in pineapple and chopped pecans with a rubber spatula until well incorporated throughout the batter.
• 5. Bake in prepared 9"x13" pan for 35 to 40 minutes.
• 6. Ice with your choice of frosting, glaze or sift a little powdered sugar over the top.