MY HAWAIIAN KITCHEN
Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.
A tried and true recipe from my niece Leanna. Old-fashioned citrus snacking cake goodness that tastes even better the day after you make it and is perfect for beach picnics because it transports easily and is so good chilled.
Dear Journal - Simple abundance. A slow moving Sunday. A perfect spot on the beach at Kua Bay just up a bit from where the sparkling warm, white sands meet the crystal clear aquamarine waves. Beauty. The welcome caress of gentle trade winds. Tropical bliss. A trashy suspense novel to get lost in. A cooler with refreshments to last the day. Contentment. Lilikoi ice tea so cold it's almost frozen. Big, moist pieces of sweet citrusy cake. Satisfaction. One smiling brunette.
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 cup milk with 2 tablespoons vinegar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2/3 cup raisins
2/3 cup toasted walnuts OR shredded sweetened coconut
Grated zest of 1 lemon and 1 orange
2/3 cup sugar
Juice of 1 lemon and 1 orange
Preheat oven to 350F degrees. Grease and flour 9x13-inch cake pan. In medium bowl cream butter and 1 cup sugar with electric mixer. Add egg and milk and vinegar mixture and mix until blended and smooth. Mix in flour, baking powder, baking soda and salt until evenly combined. Stir in raisins, toasted walnuts or coconut and zest. Pour batter into prepared pan. Bake for 30-35 minutes.
While cake is baking combine 2/3 cup sugar and lemon and orange juice. While cake is still very warm poke holes in the top with a chopstick and glaze with sugar citrus mixture. Mmmmm. Good warm, room temperature or chilled. Great the day-after and easy peasy to cut up into a Tupperware container, throw into the cooler and take to the beach. Who said you can't have your cake and eat it too? Mahalo nui loa Leanna!