Wonder Cake is a tender, sweet cake, lightly spiced with cinnamon and nutmeg, filled with pecans and sprinkled with powdered sugar; this cake was exactly what we needed for a late night treat on a chilly winter day. (Yes, in Phoenix, it’s a “chilly winter day” anytime it dips below 60.) I served this cake with coffee (and cocoa for the kids) and everyone loved it. This cake would also be delicious with whipped cream or ice cream.
As soon as I saw that my friend Christy was writing a cookbook called Sweetness, I couldn’t wait to get my hands on it. This cookbook does not disappoint. Filled with memories of growing up with her grandparents and listening to their stories of their own childhoods; the blurbs and anecdotes are my favorite part of the book.
That says a lot, considering the fact that one recipe after another tempts me to head for the kitchen and stir together a batch of cookies, a cake, or some candy. Any dessert lover in your life would enjoy this book. Christy has a gift for story-telling and she passes on her family’s memories in a way that will have you remembering them long after you finish the last slice of Wonder Cake.
- 4 large eggs separated
- 2 1/2 cups all-purpose flour see Note for gluten-free alternative
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups sugar
- 1 1/2 cups light flavored olive oil
- 1 can 8-ounces crushed pineapple with juice *
- 1 cup chopped pecans
- optional: powdered sugar for topping
- Preheat the oven to 350°F. Generously butter and flour a 12-cup bundt pan. In a large mixing bowl, beat the egg whites at medium high speed until stiff peaks form, about 2-3 minutes. Gently scrape the egg whites into another bowl and set aside.
- In the same large mixing bowl that you used, combine the egg yolks, flour, baking powder, salt, spices, sugar, oil, pineapple with juice, and pecans. Mix well with an electric mixer until combined. Gently stir in the egg whites with a spoon or spatula until well combined.
- Pour the batter into the prepared pan and bake about 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, before turning the cake out of the pan onto a plate. Cool completely and dust with powdered sugar just before serving. Enjoy!
GLUTEN FREE ALTERNATIVE: 1 2/3 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch can be substituted for the all-purpose flour listed in the above ingredient list.
* If your can of crushed pineapple is larger than 8-ounces, you'll want to use about 1 cup's worth.