Friday, May 20, 2011

Easter Cakes: Part 3 - Carrot Cake

I LOVE this cake! Best carrot cake ever, no joke.  If you are familiar with the Silver Palate Cookbooks, it is no surprise that the very best of anything came right out of their books.  Everything in the Silver Palate Cookbooks has a touch of decadence that you just don't find in the classic recipe.  In typing out the recipe I realize I messed up a step, it calls for cooked pureed carrots, I used raw shredded carrots, still loved the cake so it seems you could do either.  The cream cheese icing recipe is a keeper, so smooth and creamy.  I think I want to try this recipe as muffins.  Yum!

Silver Palate Carrot Cake

3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups oil
4 eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled chopped walnuts - optional
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots (I used raw shredded carrots)
3/4 cup (or 1 8oz can) crushed pineapple drained
  1. Preheat oven to 350 degrees.  Grease two 9 inch spring form pans (I used one spring form and one regular, the spring form cake was thicker)
  2. Mix dry ingredients in a bowl.  Add oil, eggs and vanilla then beat well.  Fold in walnuts coconut, carrots and pineapple.
  3. Pour batter into prepared pans.  Bake for 50 minutes, until edges have pulled away and the center is set.
  4. Cool on cake rack for 3 hours.  Frost with cream cheese frosting.

Cream Cheese Frosting

8 oz cream cheese - room temp
6 tablespoons butter - room temp
3 cups confectioners' sugar
1 teaspoon vanilla extract
Juice of 1/2 a lemon - optional
  1. Cream together cream cheese and butter in a mixing bowl
  2. Slowly sift in confectioners' sugar adn continue beating until fully mixed.  
  3. Stir in vanilla and lemon.

Pineapple and coconut are what set this carrot cake apart from others.  What a colorful batter!

The recipe called for spring-form pans, I only had one so I used a standard 9" round cake pan for one layer.  The spring-form layer was thicker and easier to remove from pan, but the regular cake pan worked too.  

This is the best picture I got of the Carrot Cake iced.  I did not do any fancy icing, just coated it with the cream cheese icing.  I have to get better at taking after pictures.  

It's a BUNDT!

One of my favorite movies and a great scene:

It's a cake!  Nordic Ware is celebrating the 65th anniversary of the Bundt Cake they created and made famous, which of course means there is a contest.  Actually there are a few contests for the celebration, 65th Anniversary Contests, I am interested in the contest using Nordic Ware's fabulous baking pans.  I happen to own a quite a few of their pans and love, love, love the cupcake mold pans.  So many great birthday cakes have been created using the train cakes, car cakes and my very favorite, the garden bug cakes (so cute!).

The baking contest runs through September with monthly winners. Looks like I'll be baking up some cakes this summer!  Here is a picture of my first run at the contests, of course I used my favorite bug pan.

Will share recipes upon completion of the contest.  More to to come! I want to make a classic Bundt.  "There is a whole in this cake."

Thursday, May 19, 2011

Easter Cakes: Part 2 - Grandma's Orange Pineapple Cake

My Grandma Wood made this cake every year and it was always the favorite with us kids, so much so that my sister requested it every year as her birthday cake.  Here is a word to the wise, do not put sparklers on this cake instead of candles, it has a very sticky icing that will be covered in soot.  We learned that the hard way, my sister's birthday is New Years Eve so there are always fireworks involved and sparklers are not a safe alternative to birthday candles.

This is not a "Grandma Wood Original" but probably a Pillsbury Cookbook cake, but isn't that what most women who raised kids in the 50's made?  Both of my grandmothers were from the Kraft, Pillsbury, Betty Crocker brand of cooking, I don't know if either of them ever made a cake from scratch.  I have a printed copy of this recipe on an old yellow piece of paper that Grandma probably hammered out on a typewriter.  Some of the measurements are not what we use in modern day like one a #2 can of pineapple. Is that a war ration measurement?  We have converted that ingredient to one 8 oz can of crushed pineapple. This is the first time I have tried this cake in a mold pan, it came out great.  I don't think Grandma ever made this cake as a lamb, she always made a beautiful two layer round cake, light and fluffy looking, the perfect Easter cake.

Grandma's Pineapple Orange Cake

4 eggs well beaten
1/2 cup oil
1 (11oz) can mandarin oranges with the liquid
1 box yellow cake mix

1 (8oz) can crushed pineapple
1/2 cup sugar
1 package vanilla instant pudding
1 (9oz) container of Cool Whip

Preheat oven to 350 degrees.  Prepare to 9 inch cake pans with baking spray.
Beat eggs then add oil and mandarin oranges with the liquid and beat well.  Add cake mix and beat for 2 minutes until well mixed and the oranges are all broken up.  Split batter between the two 9 inch cake pans and bake for 25-30 minutes. Let cake cool completely before icing.

In a small sauce pan mix the pineapple with liquid and 1/2 cup of sugar, bring to a boil then boil for 20 minutes stirring constantly.  Remove pineapple/sugar mix from heat and let cool completely, like for several hours in the refrigerator.  If it is warm the icing will melt and be runny.  When cold add one package of vanilla instant pudding and mix well.  Next fold in one container of Cool Whip.  This will be a very fluffy and sticky icing.

According to grandma's recipe and the 50's standard for food safety you can leave this cake out 2 days unrefrigerated then you should refrigerate.  Not sure if that is "Serve Safe".