Tuesday, May 10, 2011
Not all special cakes are multi-tiered or fancy looking. Sometimes they come home-style in 9x13 inch cake pans with messy cream cheese frosting like this one from Abby Hicks at Tweedle Dee Design Co.
This pineapple carrot cake is American nostalgia and my personal pick for best tasting carrot cake. It’s got a lot of texture and moisture going on with pineapple, carrots, coconut and walnuts infiltrating the batter. As if that’s not enough, a buttery glaze soaks into the hot cake as soon is its pulled from the oven.
It also has a great story and family history. One than makes me wish I could walk into a New York diner for cup of tea, a slab of cake and conversation with friends.
Here's what Abby had to say, “One of my grandmothers owned a restaurant in New York, which I worked in as a teenager. She had an award-winning recipe for Pineapple Carrot Cake that people would come in for every Thursday. It is the most moist and delish carrot cake I have eaten in my 44 years! The secret to this incredible cake is a buttery toffee sauce that is poured over the cake as it comes out of the hot oven. When it cools and you top with a cream cheese frosting...every bite melts with buttery sweetness.”
After a pitch like that I had to give this a try. Now I'm trying not to eat the whole pan!
Grandma's Pineapple Carrot Cake
Laura’s notes: Like any good fruitcake the longer it sets the better it is. I think at three days this cake is amazing, so don’t be afraid to make it way ahead of time.
2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
Sift dry ingredients together and set aside....
3/4 Cup Oil
3/4 Cup Buttermilk
2 Cups Sugar
2 teaspoon vanilla
Mix well. Add the dry ingredients and mix well.
1 8 0z. can of crushed pineapple
2 cups shredded carrot
1 cup flaked coconut
1 cup chopped nuts
Add pineapple, coconut, carrot and nuts and mix well. Pour into a greased 9" x 13" glass cake pan and bake at 350 degrees for approximately 50 to 60 minutes or until a toothpick comes out clean. Prepare glaze....
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 pound butter
1 tablespoon corn syrup
1 teaspoon vanilla
Combine all ingredients (in at least a 2 quart pot) and boil for 1 minute. Remove cake from oven and while hot, pour glaze over cake. Cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
1/4 pound butter
1 8oz. package cream cheese
2 teaspoons vanilla
2 cups powdered sugar
Combine butter and cream cheese. Add vanilla, powdered sugar and beat until think and smooth. Frost over cooled cake.
Refrigerate cake until ready to serve.
Recipe via Abby Hicks. Picture by Laura Flowers.