With its irresistible blend of sweet and nutty flavors, the Graham Cracker Cake has always been one of my absolute favorites. This delightful dessert is a classic in American cuisine, and its history is as rich and layered as the cake itself. Crushed graham crackers, pecans, and cherries are mixed together and topped with coconut to create a cake that’s both satisfying and full of flavor. The addition of maraschino cherries adds a sweet and tangy surprise, while the pecans bring a delightful crunch that contrasts perfectly with the soft, moist cake. One bite of this cake, and you’ll understand why it’s been a family favorite for generations. I’m so excited to share this recipe with you, and I can’t wait for you to experience the wonderful symphony of flavors for yourself.
Ingredients
- 1 lb. box graham crackers, crushed
- 2 c. sugar
- 2 sticks margarine
- 1 c. pecans
- 1/4 c. milk
- 2 Tbsp. baking powder
- 1 bottle maraschino cherries, chopped
- 5 eggs
- 1 can coconut
- 1 Tbsp. vanilla
Baking Instructions
- Mix sugar, eggs and margarine in bowl, then add cracker crumbs. Add coconut, pecans, cherries and vanilla.
- Add baking powder in the milk and pour into batter.
- Bake at 350° for 1 hour.
Calorie: 550
Total cooking time: 1 hour
Difficulty level: Medium
The Crumbly Chronicles of Graham Cracker Cake
So, there I was in my kitchen, staring at a mountain of graham crackers, a pile of sugar, two sticks of margarine, a bunch of pecans, a bottle of maraschino cherries, five eggs, a can of coconut, a jug of milk, a pot of vanilla, and a suspicious packet labeled ‘baking powder’. I felt like a mad scientist about to conduct a very sweet experiment.
Cracking the Graham Cracker Code
First things first, I had to crush the life out of 1 lb. box of graham crackers. It was surprisingly therapeutic, maybe even a good alternative to a stress ball. I mean, who wouldn’t want to take out their frustrations on these innocent little squares of sweetness?
Stirring up Some Sweetness
Next, it was time to mix 2 cups of sugar, 5 eggs, and those 2 sticks of margarine in a bowl. The margarine proved to be a slippery little devil, but after a few failed attempts, and a lot of laughter, it finally succumbed to my relentless stirring.
Bringing in the Reinforcements
With the base ready, it was time to add in the cracker crumbs. Now, this was a high-risk operation. One wrong move and I’d have graham cracker crumbs scattered across my kitchen floor (and I could already hear my vacuum cleaner groaning in despair). Slowly but surely, I managed to incorporate them without any major mishaps.
The Inevitable Nutty Situation
Then, it was time to add 1 cup of pecans. I have to admit, I was a little nuts about this part (pun intended). The pecans added a delightful crunch to the mix, a perfect contrast to the smooth, sugary batter.
The Cherry on Top (Or in the Middle)
Next, I chopped up a bottle of maraschino cherries and tossed them into the batter. And let me tell you, those little red devils are harder to chop than they look! They kept rolling away, their little cherry laughs echoing around my kitchen. But eventually, they met their delicious, cakey fate.
The Creamy Twist
Then, in went a can of coconut and a tablespoon of vanilla. The coconut proved to be the most deceptive of the bunch. It looked so innocent, but as soon as it hit the batter, it added a creamy twist that elevated the whole mix to another level.
The Final Countdown
Finally, I mixed 2 tablespoons of baking powder in 1/4 cup of milk and poured it into the batter. Now, I don’t know about you, but I always find this part a little nerve-wracking. It’s like the final countdown before the baking begins. The tension was palpable.
The Heat is On
Into the oven it went, at 350° for 1-hour. And let me tell you, that was the longest hour of my life. I paced, I fidgeted, I even tried to have a staring contest with the oven timer. But in the end, there it was, a gorgeous, golden Graham Cracker Cake, looking all innocent and delicious.
The Aftermath, or the Taste Test
Cutting into the cake was a moment of triumph. The aroma was heavenly, the texture was perfect, and the taste? Pure magic! It was a symphony of flavors – the sweetness of the sugar, the crunch of the pecans, the tartness of the cherries, the creaminess of the coconut, all tied together with the comforting taste of graham crackers and vanilla.
And there you have it, folks! The crumbly chronicles of my Graham Cracker Cake escapade. It was a journey of sweet highs, nutty twists, and cherry-filled surprises. And if I can do it, so can you. So go on, don your aprons and let’s get baking!
