Old Southern Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. It’s probably my favorite Southern cake.
I’ve tried oodles of Southern cake recipes over the years and nothing beats this pound cake in my opinion. The simple flavor of a classic pound cake is hard to beat. A combination of butter, cream cheese, and superfine sugar gives this cake a wonderful texture.
I think the superfine sugar is one of the keys to the great texture of tis Southern cake. If you don’t have any, it is worth buying. It’s also handy to have on hand for making cocktails since it dissolves so easily.
A fabulous crispy crust develops on top. It’s my favorite part of a Southern cake.
2 cups self-rising flour
2 cups sugar
2 teaspoons baking soda
2 cups crushed pineapple (drained)
1 cup sugar
1 stick margarine (I used butter)
1 small can Pet milk (5 oz) (evaporated milk)
1 cup coconut
1 teaspoon vanilla
1 cup chopped pecans
Mix all ingredients and pour into a greased 9×13″ pan.
Bake for 25 minutes or until it tests done in a 350 degree oven.
Ice while still warm.
Boil sugar, margarine and milk for two minutes (stir constantly).
Remove from heat. Add coconut, vanilla and pecans.
Pour over cake while still warm.