Russian Cake
A moist, flavorful cake featuring pineapple and walnuts, with a tender crumb and subtle sweetness, perfect for dessert or tea time gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 13-inch pan.
- Mix together eggs, sugar, crushed pineapple in juice, and vanilla until well blended.
- Add flour, baking soda, and walnuts. Mix until smooth and combined.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using a combination of all-purpose flour and whole wheat flour. You can replace English walnuts with pecans or omit them entirely for a nut-free version. Ensure that the crushed pineapple is well-drained to prevent excess moisture. This cake pairs well with whipped cream or vanilla ice cream, reminiscent of the flavors found in Easy Chocolate Drop Cookies.
Serving Suggestions
Serve slices of this Russian Cake with a dollop of whipped cream or a scoop of ice cream for a delightful treat. It pairs nicely with fresh fruit, like strawberries or blueberries, adding a refreshing contrast. For a complete dessert experience, consider enjoying it with a cup of coffee or tea while browsing more American recipes.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. This keeps the texture moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Cake contains roughly 208 calories, with 2g protein, 26g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% 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 canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain out any excess juice. This will help maintain the right moisture level in the cake. Using fresh fruit will give a fresher flavor, enhancing the overall taste of the dish.
What can I substitute for eggs in this recipe?
If you need an egg substitute, consider using 1/4 cup of unsweetened applesauce or a mashed banana for each egg. These options will help bind the ingredients together while adding a hint of natural sweetness, making this cake suitable for vegan diets.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If there is wet batter on the toothpick, bake for an additional 5 minutes and check again. Be cautious not to overbake, as this can dry out the cake.
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).