Do you hear what I hear? Is it my imagination or is it the heavenly sounds of a church senior choir in rehearsal for Christmas Eve service? I just hope they don’t sing that “Hark are the bells merrymerrymerrymerry Christmas” song because it’s very difficult to master and the only time I’ve heard it done right was when barking cats covered it.
Speaking of heavenly things, put down your Suzy Shier bags and take a break from holiday shopping with this Heavenly Angel Cake. Talk about simple pleasures! You’re only a box and a can away from making it. If you manage to screw this up, there’s little hope for you in this world, my caker friend.
True, it’s a little on the chewy side, but it's moist and what more can you expect from a two-ingredient cake? I got a little Martha Stewartson with mine and put a poinsettia in the middle. If you do the same, make sure you tell your guests not to eat the poinsettia. They may look good, but they leave an awful aftertaste. Trust me on this one.
Hey! Are you ready for another caker Christmas craft? Get out your cardboard tubes and meet me back here on Wednesday.
340 g pkg angel food cake mix
540 ml can crushed pineapple
1 large angel food cake pan, ungreased
Set oven to 350°. Disregard directions on cake mix box! Pour cake mix and pineapple into large bowl. Stir together until all cake mix is moistened. Pour into large angel food pan. Bake 1 hour or until tester comes out of cake dry. (See note) Invert on rack until cool.
You can either ice cake or serve plain with ice cream. Berries on the side are good also.
Note: Mine was done around the 50-minute mark.
Source: 75th Anniversary Cookbook, Paterson Memorial Presbyterian Church, Sarnia, Ontario
(This was the church where my mom got married. Mad props to The Caker Queen!)