Hurrah, summer has arrived! I love the heat and watering pots of flowers every day, sometimes twice a day. For the last couple of years I have taken care of watering the planters in the memorial at the American Legion in Moorhead. I think this year is the best that they have ever been. The cool wet June and the heat of the past weeks has really made the plants flourish.

A friend gave a copy of this recipe to me that was in Tracy Brigg’s Forum column recently. She made it pretty much by the directions that are given, but she also added 1 cup of golden raisins and 1 cup of chopped walnuts and said it was yummy! This cake is similar to carrot cake, is very moist and just a hint of spice with the cinnamon. I think one could add a little nutmeg and cloves to the batter if you want it spicier. Cream cheese frosting is always good on any cake.

Pork & Beans Cake

2 Cups sugar

2 Teaspoons baking powder

2 Teaspoons baking soda

2 Teaspoons cinnamon

1/2 Teaspoon salt

2 Cups flour

1 Cup vegetable oil

4 Eggs

1 Can pork & beans (15 oz.)

1 Can crushed pineapple (8 oz.) do not drain

Put can of crushed pineapple and pork & beans in blender (remove the pork fat that is in the can).

Blend until smooth. Combine the mixture with the rest of the cake ingredients and mix well. Pour into a greased 9 x13 pan. Bake for 40 minutes at 350 degrees or until toothpick inserted in the center comes out clean. Cool cake and frost.

Cream Cheese Frosting

8 Ounces cream cheese (softened)

2 Teaspoons vanilla

1/2 Cup soft butter

3 Cups powdered sugar