Swedish Nut Cake

•2 cups all-purpose flour

•2 cups granulated sugar

•2 teaspoons baking soda

•1/2 teaspoon salt

•2 large eggs

•1 teaspoon pure vanilla extract (I used my homemade vanilla extract)

•20 oz can of crushed pineapple, undrained

•1/2 cup pecans, chopped

Pecan Cream Cheese Frosting Ingredients

•8 oz cream cheese, softened

•1 stick of butter, softened

•1 3/4 cup of powdered sugar sifted

•1 teaspoon of pure vanilla extract (I used my homemade vanilla extract)

•1/2 cup pecans, chopped

•Optional 1/2 cup pecans chopped for garnish

1.Preheat the oven and prepare a 9 x 13 inch baking pan by greasing it with solid shortening or butter and then dusting well with flour.

2.In a large mixing bowl whisk the flour, sugar, baking soda and salt together.

3.Add the eggs, vanilla extract and crushed pineapple to the bowl and mix well.

4.Fold the chopped pecans into the cake batter well.

5.Bake in a preheated 350 F. degrees oven for 25 to 35 minutes or until the center is set.

6.Remove the cake from the oven and allow it to cool for 10 to 15 minutes.

7.Once the cake has cooled spread the Pecan Cream Cheese Frosting over the cake. (Frosting recipe below)

8.Chill cake for an hour before cutting and serving.