How To make Pineapple and Spice Layer Cake
2 1/4 Cups crushed pineapple
2 1/2 Cups all-purpose flour
1 1/3 Cups sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground allspice
1/2 cup vegetable shortening
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup raisins
Frosting: :
1 cup sugar
2 tablespoons light corn syrup
3 tablespoons pineapple syrup
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
cake pans. P reheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside 1/2 cup pineapple for frosting.
1. In a large mixing bowl, combine flour, sugar, baking powder,
salt, nutm eg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple syrup. Bl end well using lowest speed of mixer. Beat 1-1/2 minutes at low speed or 225 st rokes with a wooden spoon. Add eggs and vanilla; continue beating 1-1/2 minutes . 2. Stir in pineapple and raisins.
3. Pour into prepared pans and bake for 35-40 minutes or until
cake spring s back when touched lightly in the center. Cool and frost.
FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg w hites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls. Fold in re served pineapple.
How To make Pineapple and Spice Layer Cake's Videos
Moist Homestyle Carrot Cake With Pineapple
My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! This cake is so moist and delicious paired with brown butter cream cheese frosting. A family favorite!
RECIPE ON BLOG ►
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Cake Ingredients ►
9 ounces All Purpose flour
7 ounces granulated sugar
7 ounces brown sugar
1/2 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger (powdered)
5 ounces vegetable oil
3 ounces butter (melted)
5 large eggs
1 Tbsp vanilla extract
5 ounces candied pecans (chopped)
3 ounces shredded coconut (toasted)
8 ounces carrots grated (about 4-5 medium carrots)
8 ounces pineapple (drained and crushed)
1 whole ripe banana mashed (or 4 oz unsweetened applesauce)
Cream Cheese Frosting Ingredients ►
16 ounces cream cheese (room temperature)
6 ounces unsalted butter (room temperature)
10 ounces brown butter (softened butter consistency)
32 ounces powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional)
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Pineapple Dessert | Pineapple Cream Delight | 10 Minute Dessert Recipe
in today's video you will learn how to make a Pineapple Dessert | Pineapple Cream Delight | 10 Minute Dessert Recipe. it's so delicious
you'll need following ingredients to make pineapple cream delight
24pcs plain biscuits
1/4 cup butter
1 cup whipping cream
1/2 cup fresh cream
1/4 cup powdered sugar
few drops yellow food color
1 cup pineapple chunks
pineapple jam
Fresh Cream Pineapple Cake || Classic Bakery Birthday Cake Recipe
This Fresh cream pineapple cake is super moist, loaded with layers of subtly sweet cream frosting that will make you want to finish the whole cake very quickly.
A Birthday cake recipe for a very special, yet classic birthday.
You can't go wrong with this recipe :)
Tips:
* Always use room temp. eggs & cold whipped cream
* Gelatin is used to keep the frosting stiff and set for longer. (It is completely non-vegetarian)
* The cake tastes better only when refrigerated for 4 hrs after making. As the frosting & the pineapple juices seep into the sponge to make it more moist & yummy.
Hope y'all enjoy this fresh, and creamy Pineapple Cake recipe.
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The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th (and available for pre-order here:
#pineapple #cake #clairesaffitz
Pineapple Upside-Down Cake with Brown Butter and Rum
Serves 8
PINEAPPLE LAYER
½ cup packed light brown sugar
¼ cup dark rum
Pinch of kosher salt
½ stick unsalted butter
8 fresh cored and peeled pineapple rings, sliced ½-inch thick
CAKE
1½ sticks unsalted butter
1⅔ cups all-purpose flour (225g)
1¼ teaspoons baking powder
1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup sour cream, at room temperature
3 tablespoons dark rum
2 teaspoons vanilla extract
¾ cup packed light brown sugar
2 large eggs, at room temperature
Video Breakdown
0:00 Start
0:01 How To Make Pineapple Upside Down Cake
Thanks for watching!
What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
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Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Pineapple cake , Soft and juicy pineapple cake
A super moist cake full of pineapple and whipped cream .
Ingredients:-
4 Eggs( at room temperature)
170g sugar
150g all-purpose flour
25g corn flour/cornstarch
1 tsp baking powder
60g water
40g oil
1 vanilla bean or 1 tsp vanilla extract
for icing you need
700ml whipping cream
4 tbsp icing sugar
1 vanilla pod / 1 tsp vanilla extract
canned pineapples
canned cherries
pineapple juice
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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