Pineapple cake

Since my kids were outside all day yesterday, I was actually able to focus on making a nice meal. We had round steak supreme with brown rice and garlic green beans served on our good dishes by candlelight. The endless questions about why we were lighting candles, why the children had real glasses, and was there really something special happening led me to believe that it had been way to long since we'd had a proper dinner. For dessert we had pineapple cake and I decided to share the recipe with you because it's so flexible for food allergens and easy to make. We make it with gluten free flour and always add the cinnamon, nuts, and raisins, if we have them. Its a dense cake that tastes best after sitting overnight. You can eat it plain, dusted with confectioner's sugar, or with cream cheese icing.

Pineapple Cake

Grease a 9x13 pan

Combine:

• 2 c. sugar
• 2c. flour
• 1c. nuts (optional; pecans in recipe - I usually have walnuts)
• 2 tsp. baking soda
• 1/2 - 1 tsp. xanthan gum (if gluten free)
• 1 20 oz. can crushed pineapple
• raisins, 1/2 tsp. cinnamon, optional

Bake at 325 for one hour.