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2012-03-29 digital edition

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2012-03-29 / General Stories

From the Chef’s Corner

Pineapple Upside-Down Carrot Cake
by Chef Deedle

I like making cakes for special occasions. I tend to focus on chocolate cakes. Chocolate is not my wife’s favorite; therefore, I try to bake one that pleases her. This is one of her favorites.

¼ cup butter
2/3 to 1 cup firmly packed brown sugar
1 20-oz. can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 cup flour
1 tsp. baking powder
1 tsp. ground cinnamon
¾ tsp. baking soda
½ tsp. salt
1 ½ cups grated carrots
¾ cup finely chopped pecans












Preheat oven to 350 degrees. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.

Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next four ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.

Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.

Easy to make and always a crowd pleaser!

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