Aunt Lue's Walnut Cake
rec.food.recipes/Kathy Smith/1993

My husband's aunt brought this cake to Thanksgiving dinner in 1978. I have been making it since then. It's very simple and people are surprised when you tell them it how easy it is to make. It's a heavy cake, perfect for the winter holidays. I get requests for this one!

2 cups Flour
2 cups Sugar
1 (8 oz) can crushed pineapple in its own juice or sweetened
2 eggs
2 tsp soda
1 tsp vanilla
2 cups crushed walnuts - reserve 1/2 cup for top

Preheat oven to 350 degrees.

Mix all ingredients except the nuts together. Use the whole can of pineapple juice and all. Mix by hand or use mixer on medium until all mixed. Add 1 1/2 cups of nuts by hand. Grease and flour a 9 by 13 pan and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. If cake is hard to remove use egg turner to help loosen.

ICING

2 Cups powdered sugar
1 stick butter (room temp)
1 (8 oz) package cream cheese (room temp)
reserved 1/2 cup walnuts

Use mixer and mix everything except the walnuts together. Icing should be very creamy. Spread over top and sides of cake. Sprinkle reserved walnuts on top.