Posts tagged pineapple
Pineapple, Crystallized Ginger, Caramel Cake

Photo by Malai Chea. Happy Birthday Angie!

I been watch the Great British Baking Show and I’m feeling inspired to put some flavors together. While pineapple and ginger aren’t wildly crazy I thought this would be a lovely spicy cake. It’s a birthday,

Cake

3 cup flour

1.5 cup almond flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon mace

1 tablespoon soda

1.5 cup oil

4 eggs

2 cups sugar in the raw

1 cup white sugar

20 ounce can crushed pineapples, squeezed and well drained

1/4 crystallized ginger, chopped and tossed in a little flour

Combine the flour, almond flour, salt, soda, cinnamon, allspice and mace. In the bowl of a stand mixer beat eggs and sugars together. Beat until the sugar is fairly dissolved. Add oil and mix. Add flour. Once the flour is incorporated add pineapple. Mix on high for 2 minutes. Remove from stand and add in the ginger by hand.

In 3-9 inch parchment and lined cake pans put equal amounts of batter. Bake at 350 for 65-75 minutes.

Caramel

needed for the top and some in the buttercream

1 cup sugar

1/4 cup water

150 ml heavy cream

1/2 cup butter

add a pinch of salt -optional

In heavy bottomed pan combine the sugar and water. Bring to a brownish color, careful not to burn it. Add the cream and butter and stir until combined. It boils up so use a proper sized pot. Return to the heat and cook 2 minutes more.

Cool.

Swiss Meringue Butter Cream with Caramel

4 egg whites

1 1/4 cup sugar

12 ounces butter, just room temperature-or a little cooler

1/2 cup caramel

Using a water bath and the bowl of the stand mixer heat the egg whites and sugar, stirring regularly until it reaches 160 degrees. Move the mixture to the stand and whip adding air and cooling the eggs. When cool add the butter bit by bit. When all incorporated add the caramel and mix thoroughly.

You may need to cool the buttercream before spreading it.

Silver Palate Carrot Cake - American Cake - Right On
Three giant layers of carrot cake! 

This recipe is a lot like my forever carrot cake but this one is in the book American Cakes.
Angie asked for carrot cake for her birthday and she loves coconut, so okay here we go. It's now going to be my future carrot cake! So good!
BTW, this is not in order or publication in the book...I know.

Carrot Cake
1 pound carrots, before you pare the tops
1.5 cup walnuts
3 cups flour
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon baking soda
1.5 cup canola oil
3 cups sugar
4 eggs
1 tablespoon vanilla extract
1.5 cup shredded coconut, sweetened or unsweetened
8 ounce can of crushed pineapple

Line 3 9-inch pans with parchment and spray liberally.
Preheat oven 350 degrees.

Toast the walnuts.
Grate the carrots and simmer in water for 10 minutes. Drain and squeeze out excess water.
Combine flour, salt, cinnamon and baking soda in bowl. In a mixing bowl combine oil and sugar. Cream. Add the eggs and vanilla. Into the wet mixture add the flour mixture. Once combined add carrots, walnuts and pineapple. Scrape the bowl. Divide batter equally between all three pans.

Bake 45-55 minutes until when you test it with a tester and it comes out clean. They will be darkish when done. Run a knife around the parameter of the pan before cooling.

Frost with Cream Cheese Frosting

16 ounces cream cheese, room temperature
12 tablespoons butter, room temperature
7 cups confectioners sugar
pinch of salt
2 teaspoons vanilla extract
zest of 1 lemon or 1 orange

Cream the butter and cream cheese until there are no lumps. Add the remaining ingredients. Whip until smooth.