Like most vintage recipes, this nine layered pineapple cake takes time to make, and a touch of patience, but the final result is worth it. It's an old-fashioned cake that is a total indulgence.

Put in a sharp knife, and if it comes out clean, the cake is done. 7. When cool, sprinkle half the pineapple syrup on one, layer with whipped cream and the chopped pineapple. Cover with the other cake ...

Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the ...

This Old Fashioned Snowball Cake is a no-bake dessert prepared ... Once the mixture has thickened a bit, add in the pineapple ...

1. Preheat the oven to 170C fan. 2. Grease, base and side line a 9” round cake tin. 3. Cream together the butter and sugar for the pineapple layer until soft and pale, then spread this in an ...

Preheat the oven to 175C/350F/Gas 3. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). In a bowl ...

Beat in flour alternately with milk. Add vanilla and beat. Spoon 2-3 tablespoons batter into greased and floured cake pans. Cook for about 1-2 minutes each in 405 degree oven until lightly done.

Discover some of the most iconic Southern dishes that we often forget about when cooking with our grandchildren and children.

I do not. My mother loathed time spent at the stove. My grandma, a classic 1950s cook, showed off by doctoring a boxed cake mix with a tub of sour cream. Which meant that when I started baking ...