Methodist Preacher Cake Recipes

PREACHER CAKE

Steps:

• Heat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In the bowl of a stand mixer (or you can use a hand mixer), add the butter, cake mix, pineapple (with juice), coconut and eggs. Beat well until blended, scraping the sides of the bowl as needed.
• Stir in the chopped pecans.
• Pour the cake batter into the prepared pan.
• Bake for 25-30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out clean).
• Allow the cake to cool.
• To make the frosting, beat the cream cheese, butter and powdered sugar together until well blended and smooth.
• Spread the frosting on the cooled cake.
• Sprinkle with pecans.
• Store in an airtight container.

PREACHER CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 13x9" baking pan with non-stick spray (I use Baker's Joy), and set aside.
• In a mixing bowl, whisk together dry ingredients (flour, baking soda, salt and cinnamon).
• In a larger mixing bowl, combine granulated sugar, eggs, vegetable oil and vanilla. Use a whisk or wooden spoon to combine well. Mixture will be creamy.
• Sprinkle in dry ingredients and stir together until just incorporated (when no more streaks of flour remain). Mixture will be very dry and sticky.
• Add in crushed pineapple, walnuts and coconut and mix until combined. The liquid from the pineapple will transform the mixture into a normal batter consistency.
• Pour batter into prepared pan and bake for 45-50 minutes. When done, cake should be set in the center, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Set cake pan on a cooling rack and cool the cake, in the pan, until completely cool.
• MAKE THE FROSTING:
• In a large mixing bowl, add cream cheese, butter and vanilla and whisk or beat with electric mixer (if desired), until light and fluffy.
• Alternate drizzling heavy cream and adding powdered sugar, whisking/beating after each addition, until all sugar is incorporated into the frosting. If frosting is a little thick, add a bit more cream. If frosting is too thin, add a bit more powdered sugar.
• Use an offset spatula to spread frosting over the top of the cake.
• Sprinkle with remaining 1/2 cup walnuts and a bit of flaked coconut if desired.

ELLIE'S METHODIST CAKE

Steps:

• Preheat oven to 375 degrees and spray cake or pie pan with non-stick cooking spray. Drain the cup of fruit; if using fresh applies, cut into 1/2" pieces.
• Mix the fruit and granulated sugar, adding the flour and baking soda slowly and mixing as you go. Add one half of the brown sugar. Stir with a spatula until smooth. The batter should be smooth, except the chunks of fruit. Crumble the remainder of brown sugar on top of the cake.
• Bake for approximately 30 minutes, checking every five after that. Cake is done when middle springs back, sides pull in slightly and tester comes out nearly dry. Note: the top will be very sticky; meant to be very moist. The brown sugar caramelizes and adds a nice taste and texture. Serve warm with whipped cream or slice from the pan with a glass of milk! Keep the cake covered with plastic wrap or waxed paper at room temperature for 3-4 days. Freezes very well for future use.

PREACHERS CAKE

Steps:

• Mix dry ingredients well.
• Add vanilla,pineapple and nuts and mix.
• Bake in ungreased 9x13 inch pan for 45 minutes at 350 degrees Frosting: Cream the cream cheese and butter together.
• Add powdered sugar gradually.
• Stir in salt,vanilla and nuts.
• Spread on top of cake.

METHODIST PREACHER CAKE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, sift together flour, sugar and baking powder. Whisk in vanilla and milk mixture. Pour into prepared pan. Bake for 30 minutes.
• Melt butter or margarine. Stir in sugar, coconut, milk, nuts and vanilla (this is opt., but I like vanilla!) Spread over hot cake. Broil for about 5 minutes. Serve warm.

EASY PREACHER'S CAKE

Steps:

• Heat oven to 350°F.
• Melt 1/2 cup butter; pour into large mixer bowl. Add cake mix, pineapple, coconut and eggs; beat until blended. Stir in 1/2 cup nuts.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
• Beat cream cheese, sugar and remaining butter in medium bowl with mixer until blended; spread onto cake. Sprinkle with remaining nuts.

PREACHER'S CHOCOLATE CAKE

Steps:

• Cream together sugars and shortening till light and fluffy.
• Add 2 beaten eggs mixing well.
• In separate bowl sift together flour, baking soda, cocoa.
• Add to creamed mixture in thirds, alternating with soured milk.
• Beat well after each addition.
• Fold in boiling water and vanilla.
• Pour into 2 greased and floured 9" round cake pans.
• Bake in preheated 350º oven 18-24 minutes or until toothpick inserted comes out clean.

PREACHER CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9" baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees fahrenheit for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator. CREAM CHEESE FROSTING: Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency - if your kitchen's hot, you might need more because the butter will be softer). Makes enough to top one 13x9" cake - double recipe if using on a layered cake.