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Honey Cake
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup soft margarine
1 cup honey
1 egg
1 cup applesauce

Combine flour, salt, baking soda and cinnamon in a mixing bowl. Cut in margarine. Add remaining ingredients; beat well. Stir in 3/4 cup raisins, if desired. Bake in a greased and floured 13 x 9−inch pan at 350 degrees F until the cake tests done, about 40 minutes


Pineapple Cake
2 cups cake flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
2 whole eggs, lightly beaten
1 (20 ounce) can crushed pineapple with its juice
1/2 cup brown sugar, firmly packed
1/2 cup pecans, chopped

1/2 cup confectioners' sugar
3/4 cup (1 1/2 sticks) margarine
1 teaspoon vanilla extract
1 cup sweetened condensed milk


Pre−heat oven to 350 degrees F, and lightly butter a 9 x 13−inch cake pan; set aside.

Sift together the cake flour, sugar, and baking soda in a large mixing bowl. Add the eggs and crushed pineapple and juice; blend to produce a smooth batter.

Pour the cake batter into the prepared cake pan. Mix together the brown sugar and chopped pecans and sprinkle the mixture evenly over the top of the cake before baking.
Bake the pineapple cake for about 40 minutes, or until a cake tester can be cleanly removed from the center of the cake.


Icing Preparation

In a medium saucepan, blend together the confectioners' sugar, margarine, vanilla extract and sweetened condensed milk. Over moderate heat, bring the mixture to a boil. Stirring constantly, boil the icing for 5 to 8 minutes.
Time your preparation so that you may pour the icing over the hot cake when it's just finished and out
of the oven. This cake is fantastic served warm or fully cooled.

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