Drink In Life
Savoring Life, Writing Through It
Rum Pineapple Upside Down Carrot Cake with Cream Cheese Whipped Cream
“Cakes are like books, there are new ones you want to read and old favorites you want to reread.”
— Ellen Rose
Today I wanted to share my twist on two classic cakes a Pineapple Upside Down Cake and Carrot Cake. This special combination of two delicious cakes will be a hit for any upcoming party, or a scrumptious treat for a quiet weekend at home. The rum infused caramelized pineapple provides a glaze for the moist, classic carrot cake that is bursting with layers of flavor. With the addition of candied ginger and macadamia nuts, there is nothing ordinary about this cake. No carrot cake is complete without a cream cheese frosting, however, the icing on this cake is the addition of a cream cheese whipped cream.
This recipe has an extra step from a typical upside down cake so, give yourself a day to get the pineapple ready and leave it in the fridge overnight so that the pineapple has a chance to absorb the rum flavor.
The day before you plan to make the cake drain your pineapple rings and save the juice. To the juice combine 1/2 cup of brown sugar, 2 shots of dark rum (I used Maggie’s Farm 50/50 Dark Rum), and 1 teaspoon of cinnamon. Blend the ingredients and pour over the pineapple rings, making sure that all of the rings are in the liquid. Cover and store in the fridge overnight. The next day take the pineapple rings out and put them gently in a strainer to remove any excuse liquid. Reserve 3-4 tablespoons of the liquid. This recipe makes two cakes, you will need 2 cans of pineapple rings.
Rum Pineapple Upside Down Carrot Cake
Ingredients for pineapple caramel layer:
Combine 1/2 cup brown sugar and 3-4 tablespoons of reserved liquid from pineapple rings.
4 tablespoons of butter softened to room temperature
1/2 cup chopped macadamia nuts
Divide the butter and use 2 tablespoon in each of the two 9 inch cake pans to generously butter the bottom and sides of each pan. Place the pineapple rings in a single layer into buttered pan, 7 pineapple slices for each pan. Divide the brown sugar liquid over the two pans of pineapple rings and top each with equal amounts of chopped macadamia nuts.
INGREDIENTS-
For the double pan carrot cake:
1 cups all-purpose flour and 1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup vegetable oil
4 large eggs
1 and 1/2 cups brown sugar
1/2 cup raw sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract and 1/2 teaspoon rum extract
3 tablespoons minced candied ginger
3 cups grated carrots, lightly packed
INSTRUCTIONS to make the carrot cake:
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, vanilla and rum extract until fully combined. Add the dry ingredients, grated carrots and candied ginger into the wet ingredients with a whisk or rubber spatula mix until well combined, making sure not to over mix the batter.
- Pour the cake batter evenly between both prepared cake pans.
Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 15 minutes. Once the cakes have cooled, place serving dish on top of the cake and flip the pan, place the cake upside down on the plate. Repeat for second cake.
While the cakes are cooling start preparing the cream cheese whipped cream. This recipe is enough for both cakes.
Cream Cheese Whipped Cream
Adapted from The Pioneer Woman’s recipe.
8 ounces, cream cheese, Softened
2 tablespoons brown sugar (if you want a sweeter whipped cream double the brown sugar)
2 cups heavy whipping cream
1 teaspoon orange zest
1/4 teaspoon vanilla extract
Place the cream cheese, orange zest, vanilla extract and brown sugar in a large bowl. Beat until completely smooth. Scrape down the sides of the bowl.
Pour 1/4 of the cream into the cream cheese mixture. Beat until completely smooth. Scrape down the sides of the bowl. Repeat 3 more times for a total of 4 additions. Beat until smooth.
Store in the refrigerator until ready to use. If you want the cream cheese whipped cream to be soft, make sure to take out of the refrigerator for about 15 minutes and give it a good whisk before serving.
Add a dollop of whipped cream to each slice of cake and if you like add a little sprinkle of cinnamon sugar.
“No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!” -Buddy Valastro
Images and content ©Drink In Nature Photography/Drink In Life Blog
Soup Bowl for the Soul
“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”
— Louis Pullig De Gouy
Today is National Soup Day! A warm bowl of soup regardless of the temperature outside can transform your day. Soup is comfort food at its best and it can go a long way in warming you and your soul. With so many soups to choose from, a creamy bisque, rich chowder, or a savory broth base soup can be a day-long simmering meal or a last-minute dinner. One thing however is for certain, soup will always hit the spot.
When I think of a thick and hearty soups like my Cheesy Potato Corn Chowder I always like to serve it with fresh baked bread. Of course the only thing better than a slice of bread with soup, is a bread bowl to fill with soup.
Havarti Cheese with Dill Bread Bowl
Soup has been traced back as far as 6000 B.C., notably it seems that Hippopotamus was the first known meat used for soups. In early Greece, Greeks sold soup in the streets of their market places, which means soup could be considered one of the first “fast foods”. Before soup makers began adding beans and other ingredients, soup was really just broth, the broth was used to pour over or dip bread into. The bread was called sop, which then became the word we are more familiar with, “soup”.
Havarti Cheese with Dill Bread Bowl
This recipe is an upgrade from a standard bread bowl recipe and incorporates layers of flavor with the addition of Dill Havarti Cheese and Garlic Infused Olive Oil. I used my bread machine to make the dough for this recipe. Also, by coating the shredded cheese in flour prevents the shreds from sticking together in the blending process.
Ingredients
1 cup Warm Water (110 – 115 degrees)
2 Tbsp Olive Oil
1 Tbsp Garlic Olive Oil
1 Tsp salt
1 Tbsp sugar
3 cups Bread Flour (or All Purpose Flour )
1 Tbsp Dough Enhancer
2 Tsp active dry yeast
1 Tbsp (Flour to coat shredded cheese)
1 1/2 cups Havarti Cheese with Dill. Shredded.
1 Egg White and 1 Tbsp Water whisked together for egg wash
Place the ingredients in the order listed into the bread machine (I layered the flour coated cheese between cups of flour to get a more even blending in the finished dough) and run the dough cycle. When finished, lightly knead the dough on a clean and floured surface. Divide the dough into 6-8 equal parts and form into the shape of a ball. Lightly sprinkle cornmeal onto a baking sheet and place balls of dough on top and allow to rise. Let rise for about 30 minutes in a warm place. When dough has risen, brush the top of each ball with an egg wash for a crisp and shiny finish. Bake at 350°F for 15-20 minutes or golden brown. Let cool slightly before cutting the tops out with a bread knife or scoop part of the inside out.
You can really used any flavored cheese with this recipe or a plain cheese that has been combined with your favorite herb.
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. “
M.F.K. Fisher
With the Bread Bowl ready to be filled, now is the time to craft the perfect Cheesy Potato Corn Chowder.
I like to add my dry spices to the Mirepoix as it is softening.
Cheesy Potato Corn Chowder
Ingredients
- 2 1/2 Tbsp Butter
- 1 cup chopped Celery
- 1 cup chopped Carrot
- 1 cup chopped Onion
- 1 (4 ounce) can Diced Green Chilies
- 1/2 Tbsp dried Thyme
- 1/2 Tbsp dried Oregano
- Dash of Salt and Pepper
- 4 Cups Homemade Chicken Stock or 2 (14.5 ounce) cans Chicken Stock
- 3 cups peeled and cubed Russet Potatoes
If you like a little kick then add a Pepper Jack Cheese to this soup.
- 1 Package frozen sweet corn
- 1 (2.5 ounce) package country style gravy mix
- 2 cups milk
- 1 cup shredded White Cheddar Cheese (or any cheese that you like)
Directions
- In large saucepan, melt butter over medium high heat. Add first 6 ingredients with a dash of salt and pepper; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Dissolve gravy mix in milk; stir into soup mixture. Add cheese and corn; cook and stir over low heat until cheese is melted.
A hearty soup, ready in about 35 minutes.
Now your ready to enjoy a Bread Bowl of Cheesy Potato Chowder. Enjoy!
“Soup is cuisines kindest course.”
Virginia Wolff
Images and content ©Drink In Nature Photography/Drink In Life Blog
Welcome to Drink In Life. I’m Elaine Luxton, an international award-winning travel writer, photographer, wine expert, and founder of International French 75 Day. Through stories of wine, food, culture, history, and travel, I explore the people and places that give every destination its unique character. I’m glad you’re here.
WSET Level 3 with Merit
American Wine Expert
Oregon Wine Expert-Napa Valley Wine Academy
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