Myrtle'S Cake
A moist, flavorful carrot pineapple cake infused with cinnamon and coconut, topped with crunchy pecans—perfect for celebrations or a delightful afternoon treat.
Ingredients
Instructions
- Mix vegetable oil or butter, sugar, eggs, and vanilla together.
- Add all-purpose flour, cinnamon, and soda to the mixture.
- Fold in crushed pineapple along with its juice.
- Add grated carrots, shredded coconut, and chopped pecans into the batter.
Tips & Substitutions
To enhance the flavor, consider using fresh grated nutmeg alongside the cinnamon for a warm spice blend. If you prefer a lighter cake, substitute half the vegetable oil with unsweetened applesauce. For a nut-free version, simply omit the pecans or replace them with sunflower seeds. This cake is also delicious with a cream cheese frosting for added richness. For a different twist, try using shredded zucchini instead of carrots.
Serving Suggestions
Myrtle's Cake is a delightful treat on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also makes a great accompaniment to a cup of coffee or tea, similar to a Jewish Sour Cream Coffee Cake. For a festive touch, serve it alongside fresh fruit or a light salad to balance the sweetness.
Storage & Reheating
Store leftover Myrtle's Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds. This will help retain moisture and enhance the flavors, making it just as delightful as when freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Myrtle'S Cake contains roughly 1615 calories, with 22g protein, 219g carbohydrates, and 63g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (123% of the Daily Value), and potassium (75% of the Daily Value). Note that it is relatively high in sodium, at 1230mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple, but make sure to finely chop it and remove excess juice to maintain the cake's consistency. This will add a fresh taste, although the texture may vary slightly compared to canned crushed pineapple.
How can I make this cake gluten-free?
To make Myrtle's Cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to maintain the cake's structure. Additionally, check that the baking soda is gluten-free; most brands are safe to use.
Can I freeze Myrtle's Cake?
Yes, Myrtle's Cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).