Preacher Cake - Heirloom Recipe - The Hillbilly Kitchen

Hello friends and welcome to the peasant

kitchen

today we are going to make

preacher

s

cake

. Now I know a lot of you are saying what the heck is

preacher

pie. Well, I promise it has a good story and I'm going to work on it while we Mix this up, but first we're going to go over all of these ingredients here because I bought quite a few for the

cake

. You need three cups of all-purpose flour two cups of sugar one teaspoon of cinnamon one teaspoon of salt two teaspoons of baking soda two teaspoons of vanilla one cup of sweetened grated coconut one and a half cups of chopped nuts three eggs one cup of oil and one 20 ounce can of crushed pineapples in juice without draining now if you want to frost this You can top it with cream cheese frosting, for that you would need one cup of sugar, eight ounces of cream cheese, one stick of butter and one teaspoon of vanilla , or you can just sprinkle some powdered sugar on top, like we did with the poor guy's. cake and you also want to grease and flour your pan now for that I have just a little bit of shortening and a little bit of flour and I'm going to show you how to do it before you start anything else because it came To my attention, people born after the invention of non stick cooking spray they don't know how to grease and flour a cake pan, now I have my problem with a little piece of paper towel, which makes it a lot easier, but back in the day, you would just use your fingers for this and you would just spread the lard very, very thin, evenly cover the pan, make sure you get into all the corners, you can do this with butter and you can do this with lard, but you want to have a solid dough. um fat to do it with something like butter pantry shortening comes up the sides of the pan a little bit and it takes just a second to smooth out any big blobs that you have there so it's all even and it looks like this so you want to sprinkle a little bit of flour, not too much, and tap to lightly coat the pan with flour.

Normally I would do this over the sink, but you can't see it. I, if I go over the sink, you want to make sure it reaches the edges of the pan and you can see here, I have a little bit more in this corner when you put it all the way around the edge, it turns the pan upside down. down and then tap the bottom to remove all those clumps. Now we're going to set our greased and floured bacon pan aside and get started on this cake. We want to start by combining our wet ingredients. and we're going to put it in a bowl and I'm going to start with my eggs so I can beat them a little bit.

Now I'm not trying to turn them into meringue, I just want to combine the yolks and the whites together and I'm going to go ahead and add my oil to that and you can use almost any oil in this that you want, it doesn't matter and I'm going to go ahead and add my vanilla like I said most of the wet stuff and I'm going to give it a little stir and I'm going to add my sugar to my wet ingredients and I'm going to go ahead and stir that in now. I think the lady who invented this cake might have been a little sweet on the preacher.

I was just making it up because this is a pretty sweet cake, once we've mixed it all together, we're going to sift our flour into this and at this point, as we add ingredients, we're just going to fold them in as well now, so let my dry ingredients be combined, I'm going to go ahead and add my baking soda and my salt, working myself and my cinnamon into my flour before I start sifting it and I'll mix them in just a little bit, nothing too big. and then just sift this flower on top of here now, if you don't have a sifter, you can use one of the little wire strainers and I've shown them in several videos and you don't necessarily have to sift the flour. but especially in a cake, if you sift it it makes the cake much lighter now, as I mix it, I'll tell you the story of this in the past, everything was closed on Sundays, there were no gas stations open. there were no grocery stores open and there were no fast food places so you couldn't eat anything on Sunday unless you did and a lot of small towns didn't have a full time preacher, they had a traveling preacher who was usually He was only there one Sunday a month and traveled to several different towns because the town simply couldn't afford to pay a full-time preacher.

You know he couldn't afford to live, so he would be a preacher for four or five. cities maybe even more, you could do a church on a Sunday morning in a church on a Sunday afternoon and have eight cities that you traveled to throughout the month, but the rest of the time only one member of the church would teach the church well. lesson anyway when The Preacher would come he would go home and have dinner at someone's house on Sunday and normally the ladies at the church would arrange for a different lady to prepare dinner for the preacher every Sunday.

Well, the story I heard was this Sunday. They had a new preacher, a very young young man, and he didn't know that the ladies of the church had a plan for their dinner, so he looked at the audience and, for the sake of the story, I don't know the lady's name, he said. miss jones i'm going to go to your house for dinner well miss jones was petrified because she had nothing to serve for dessert to that young preacher and this cake has all the ingredients that she had in her

kitchen

and they're all kinds of ingredients that most of us have it in our kitchen, you don't have to go buy anything or anything like that and that's how he came up with the cake.

Now the story continues a little from there, but let me understand. this flower here now people are going to ask me if you can use self-raising flour in this well, you can change it just a little bit, but not much, because self-raising flour usually has baking powder in it, not baking soda, but it's not I'll change a lot, just leave out the baking soda and salt if you're using self-raising flour and just take three cups and if you're not a big fan of cinnamon, you can reduce it or reduce it, you know? You don't have to have cinnamon, okay, now I'm going to fold this in and it's going to be pretty thick when I fold it here, but the pineapple juice will thin it out again, so anyway that young preacher.

He was on his way to see Miss Jones and she had nothing to give him for dessert. Now she had a great Sunday dinner, but usually okay, especially when you had company. If you had dinner on Sunday, you probably had dessert to go with it, so she ran. she in her kitchen and she started looking for things to make a cake and this is what she came up with. The young preacher liked it so much that she shared the

recipe

with everyone in town. Every lady in town had the

recipe

for preacher's pie because she liked it so much and every time that preacher came to that town to preach for the rest of his career, she would get preacher's pie for dessert no matter what house she went to, like that.

It's how he got his name. Now you can see how thick it is. I mean it would almost hold its shape like cookie dough or something if you folded it now a little sticky because all that sugar in there okay now I'm going to add my pine cones and I'm going to go ahead and put in my coconut and if you don't like coconut, If you're not a big fan of coconut, you can omit the coconut and I'm going to add about a cup of my nuts. I'll save about half a cup. of them to place on top of my cake after I've iced it and if you don't have nuts you can use nuts in this, you could even use sliced ​​almonds that would be really nice just whatever you want if you're lucky enough to have a black walnut.

You could use black walnuts if you have enough energy to steal them from the squirrels and dig them out. My grandmother used to make this recipe with black walnuts when I was a child. sheet cakes people used to have a sheet cake which was in the days before snack cakes there was always a sheet cake on the counter at my grandmother's house and it was for us to snack on but it was also for if the company passed by because the company used to come a lot more than now, I mean people just don't visit each other anymore, but in case guests come, you had something to feed them, now you want to mix this up until it's pretty good combined because that flour and the sugar and eggs and oil are going to tend to get clumps in there and you're going to want to smooth them out and while you're mixing this, you want to turn your oven on to 350 degrees and preheat it.

You don't want to start a cake in a cold oven or at least not this cake, okay the batter looks pretty good in there, you can see I don't have any big lumps from my original batter before I added the pine cones and stuff and it's lumpy. This is of course due to the nuts and pineapples, but there are no big lumps still stuck in there and that's what you're looking for and you don't want to over mix this and stir it too hard like with an electric mixer. you ruin everything that you added to it, you mix it by hand and now all we're going to do is pour this into our greased flour pan and we're going to put it in our oven preheated to 350 degrees and it will take this cake takes about 45 to 50 minutes to bake, it is not a quick cake and I suspect that poor Miss Jones ran home and probably made it and put it in the oven while the preacher was eating dinner and the whole time she was probably praying that it would be so.

It would turn out well because she had never done it before. Okay, we'll come back in about 45 minutes or so to see what it looks like. When it's ready, after about 50 minutes in the oven, your cake will be ready and you can check it with a toothpick and you can do the bounce test and everything now you can probably see here how I've settled a little bit right in the middle, not there is where it fell, it's going to set a little bit like banana bread or something would do because it has all that fruit in there, but if the sauce in the middle goes to the bottom of the cake then it wasn't done and it will fall out once it's done , you'll want to take it out because at 50 minutes it starts to get really brown on the edges and you can't cook it any longer, so once you have your spring in the middle and even after it sets, it should still spring up in the middle and not crush it and you can make your toothpick, take it out of there, it's ready and, like I said, don't worry about a little seedling that won't make it soggy in the middle and that doesn't fail, that's normal, nobody wants to serve the preach a burnt cake now all you have to do is cover it and like I said you can just sprinkle a little bit of powdered sugar on it or you can make the cream cheese frosting and my cream cheese frosting is pretty basic I just make cream cheese. an eight ounce package and you want it at room temperature, it will never mix if it's cold and a stick of butter again, you want it at room temperature, a cup of sugar, you can use powdered sugar, powdered sugar or whatever you call it in this.

If you want simple cakes like this, I like the taste of regular sugar better, cornstarch, I can taste it and for really simple recipes like this, I like regular granulated sugar better, but if you want it creamier, I can use powdered sugar now. I'm going to combine this a little bit with my spatula and you can mix it completely with a fork or a spoon or a spatula or something if you want or if you want it to be a little fluffier. Get out your electric mixer, but first you need to mix the sugar with the dry ingredients because if you don't, when you hit it with your electric mixer, it will spread all over your kitchen, that's okay, once you have everything you know. something combined and now if you weren't going to use an electric mixer, you would have to mix it a little bit more than this.

I like to take an electric mixer and fluff it up a little, you may want to scrape the bowl a little and then hit it with a mixer again because sometimes things stick to the edges and bottom of the bowl. Now once the cake has cooled, you want to let it cook through, you want to let it cool, but if it's not completely cool, like you have to do it quickly, you could put the frosting on it a little bit warm and it would melt it a little bit and that It's perfectly fine with cream cheese frosting, but you'll probably want to wait until it's cold.

You just spread the frosting on it and you don't really have to do anything pretty or special or neat, just frost it and then you know exactly the kind of cake you'd see grandma and mom make at Waltons. an episode and it's also the same type of pie that my grandmother and my aunt made two or three times a week and we had the pies all the time and the cobblers used to be part of dinner and there was always one sitting in the kitchen. They would probably make at least two cakes and a cobbler every week, now they wouldn't make dessert every night, but they would make it at least every other night so there would always be dessert because dessert used to be such an important part of the meal. food even in difficult times dessert was still part of the meal, but it was something like this, it was a divine delicious creation, moist and nutty, it was not a little fluffy chemical wrapped in cellophane like what we buy today in the supermarket .

I was very surprised when I started researching this recipe. I always check how many videos there are before I make a recipe and there are almost no videos about this recipe on the internet and the recipe is only in one or two places and it's a little hard to find which surprised me because it's an old recipe and it's a good recipe, but I guess it'sone of those good old recipes that have simply been forgotten over time. I said it's in a few places and where it was posted is pretty old, like over five years, so even when it was posted I guess people didn't pay much attention to it, which is sad because it's a really good recipe and would look good with any Sunday dinner.

It would be good for the holidays, for a potluck, for a church dinner, whatever it is, you can make one of these cakes to go with it and you can leave it alone. like this again or you can take some nuts and sprinkle them on top of this to decorate it and you can also add some coconut on top, you know, be creative, you could even add a little bit. little pieces of pineapple up there if you wanted and I don't like to put too many nuts on top because I still like to be able to see the cream cheese frosting and that's all there is, it wasn't something that you took the time to decorate and make especially pretty, but something that simple has its own beauty, you know, it's just simple and pretty and it's good because it's so simple that it doesn't have the chemicals in it.

There's nothing strange about it, the only thing I really want to warn you about is that this is one of those cakes that your grandmother used to yell at you to tell you not to run around the kitchen, so don't let the kids run around the house. cook in a circle while you bake it, it will fall if you shake it too hard and when you take it out of the oven, sit carefully, don't hit it on the counter and you may want to let it cool. a rack, but other than that, that's all you need to know to make preacher's pie and give it a try.

This really is one of those good old recipes that you don't need to forget because it's so good it's divinely moist fruit and nutty. creation for sure before we leave, I want to leave you all with the mark 16 15 and he Jesus said to them: go into all the world and preach the gospel to every creature. We are all called to share the gospel. Thank God no. We are all called to be preachers and pastors because it sure is hard work and deserves a good pie, but we are all called to share the good news. Thank you all very much for joining us in the peasant kitchen, if you have not done so yet, please do not do so.

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