Mom

Pineapple Upsidedown Cake

~ shreddedcarrotblog ~ 1 Comment

This is a wonderfully sweet old fashion cake. Right down to the candied cherries in the middle of the pineapple rings. Slightly up dated with the addition of the crushed pineapple added around the rings. This cake can be enjoyed year round.

Ingredients:
Topping
1 cup unsalted butter, melted
1 1/2 cup packed brown sugar
3 cups fresh pineapple – peeled, cored
and cut into slices (canned is ok)
1 cup crushed pineapple drained
candied cherries
Batter
2 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 1/2 cup white sugar
3 eggs
2 teaspoon vanilla extract
1 1/2 cup milk
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 x 13 inch glass baking dish. Pat the pineapple very dry between several sheets of paper towel, and arrange evenly on top of the sugar mixture. Spoon the crushed pineapple around the pineapple rings filling in all open spaces. Place candied cherry in the middle of each pineapple ring.
3. Sift together flour, baking powder, salt, and cinnamon.
4. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture and the  milk alternately.  Beat well after each addition. The batter will be slightly thicker than your average cake patter. Pour the batter over the pineapple topping.
5. Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until toothpick comes out clean. Remember this cake has a wonderful gooey topping, so don’t insert the toothpick to deep or it will never come out clean. As the cake bakes you will see the topping begin to bubble up the sides of the cake batter. This is a good thing! When done remove the cake and  let cool in the pan on a rack for 15 minutes. Then run a knife around the edge of the cake. Invert the cake onto a serving plate. Using a glass baking dish with this recipe allows you to see when the top of cake releases from the bottom of the pan. This allows you to remove the pan  when ready and not to early. Serve the cake warm or at room temperature. Enjoy!

Carrot Cake

~ shreddedcarrotblog ~ Leave a comment

Since this recipe is the reason behind my family gifting me this blog, it only make sense it should be first recipes.

Despite its simple, some what long list of ingredient, this recipe is rich, moist, complex and sinfully delicious.

When it comes to baking, this carrot cake is so moist it lives outside the “toothpick test” rule that signals the doneness of other baked goods (like cakes and quick breads). Once this carrot cake releases a clean toothpick, it’s gone too far. The trick is to time the baking so that the toothpick comes out moist and has a slightly cinnamon color. The top should be just enough that it is set but not over baked. A good carrot cake is very moist; a bad carrot cake is more cake-like and dry. When my carrot cake emerges you can see the shredded carrots, raisins and nuts. Have patience to assemble the cake. It must be completely cooled before removing from the pans. Because the cakes are so moist the cooler the cake is the easier they are to handle.

Prep Time: 30 minutes
Cook Time: 60 minutes
Makes: 12 slices

Cake Ingredients
1 1/4 cup vegetable oil
2 cups white sugar
3 teaspoons vanilla extract
2 teaspoons baking soda
2 teaspoon baking powder
1/2 teaspoon salt
 3 teaspoons ground cinnamon
5  large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon candied ginger (ground up very fine. I use a food processor)
1 cup sweetened shredded coconut
1 8 oz can of crushed pineapple (do not drain)
1 cup raisins
4 1/2 cups shredded carrots (bagged carrots work best due to their moisture)
*1 1\2 cups walnuts (keep the pieces large)
Icing Ingredients
1/2 cup butter (room temperature)
8 oz cream cheese, softened
4 cups confectioners sugar
1 teaspoon  vanilla extract
To make the cake:
1. Heat the oven to 350°F or 175 degrees C.
Grease & flour 3, 9 inch round pans. (baking spray with flour works well or line it with  parchment paper.2. Beat together the first 7 ingredients on medium – high-speed. Once fully mix lower the mixing speed to medium low and add the eggs one at a time just until mixed then add the flour. Once completely mixed turn the mixer down to low and gently add the last 6 ingredients in the order listed. You don’t  want to over mix the batter once the flour has been added. If you do the batter may come out to gummy.
3. Divide the mixture evenly and pour into the 3 greased and floured pans. Bake for 45 to 60 minutes, until set in the middle. Cool on a rack. Once completely cooled remove from pans. If you used parchment paper, be sure to remove it from the bottom of cakes.
To make the frosting:
Combined the butter, cream cheese and vanilla extract until combine. Once combine add confectioner sugar. Once mixed turn mixed on medium high and allow to beat for 4 – 6 minutes. The longer it mixes the more air that is being added to the icing allowing it to become very white and fluffy.
To assemble the cake:
Using the cooled cakes, put a thin layer of frosting on each cake and stack one on top the other. Then ice the top and sides.
* To blanche the walnuts: bring water to  boil in a small pan. Once boiling turn flame off and add walnuts for about 2 – 3 minutes. Remove from the pan and  dry on paper towels. I find this will take out some of the bitterness walnuts can have as well as soften them slightly.

Merry Christmas Mom!

~ shreddedcarrotblog ~ Leave a comment

Merry Christmas Mom!

You are such an amazing baker that for Christmas we decided to set you up with a blog! Because of how amazing your Carrot Cake is, we named your blog The Shredded Carrot! You can use this site to blog all of your recipes (maybe keep a few secret, special for us!) and share your little baking secrets! I think many people are going to appreciate this gift to you, from us! Maybe you can go from this blog to your very own bakery! Then, your followers can eat all the amazing things they read about!

Enjoy!

Love,

Your husband and kids