Two Ways to Easy Cake . . .

I like to fuss in the kitchen but there are days when I have to get something in the oven fast and appreciate throw-together recipes. This is one of those recipes. I've seen several versions of it but this is the way I like to do it.

Living on Easy Cake - #1
1 cup granulated sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons baking soda
Smidge of salt
2 teaspoons vanilla extract
Grated zest of one lemon
1/2 cup chopped pecans
1 20-ounce can pineapple tidbits, undrained

Preheat oven to 350 degrees. Vegetable oil spray a 9x11-inch baking pan or two smaller pans. You can divide it between two 8 or 9-inch round ones to have one cake today and another one for breakfast tomorrow . . . after the children and husband are off for the day, of course! Mix together the dry ingredients in a large bowl. Add the rest of the ingredients and mix to just combine. Baking time will depend on the size of the pan but approximately 20-30 minutes. Check after 15 minutes to see how it is going. Living on Easy Cake - #2 1 cup granulated sugar 2 cups all-purpose flour 2 large eggs, lightly beaten 2 teaspoons baking soda Smidge of salt 2 teaspoons vanilla extract Grated zest of one lemon 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup chopped walnuts 2 cups canned apple slices, undrained 1/4 cup water if the canned apples don't seem to have enough liquid. (I've used brandy with good results!) Prepare and bake as for the Living on Easy Cake - #1. Remove from the oven when done and cool thoroughly before icing the cake(s). You now have a decision to make: Lemon or Chocolate Icing? Lemon Icing 2 cups powdered sugar 1 teaspoon lemon zest 1 teaspoon vanilla extract Enough fresh lemon juice to form a pourable but somewhat thick icing. Chocolate Icing 2 cups powdered sugar 2 teaspoons vanilla extract Dash of cinnamon 1/4 cup baking cocoa Enough milk or cream to form a pourable but somewhat thick icing. (Believe it or not, but Chocolate Icing tastes good with pineapple!) If you have the time, toasting the nuts brings the recipe to a whole, new level. Just be sure the nuts are cooled down before using.