Plums are at their plentiful peak and you will find recipes using them with duck, a honey cake, dumplings, daiquiri, pork chops, and a lovely chiffon pie. There is an article devoted to many flavors of sorbet to cool off in this hot weather; another on Indonesian cooking; and a backyard Mexican barbecue for a festive party with family and friends.
An article on using garden vegetables included carrots which were used for this luscious carrot-pineapple cake from the great Bert Greene. He said it is one one of his favorites. Now it’s one of mine too.
The cake has a wonderful heftiness to it yet very moist and flavorful. It’s even better the second day if you can wait!
The cream cheese frosting has a hint of orange juice and cinnamon.
Carrot-Pineapple Bundt Cake
Author: Cuisine Magazine July/August 1979 (Bert Greene recipe)
- For Cake:
- 1 can (8-3/4 ounces) crushed pineapple
- 3 eggs
- 1-1/2 cups canola or vegetable oil
- 2 teaspoons vanilla extract
- 3 cups sifted cake flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons table salt
- 1 teaspoon baking powder
- 2 cups freshly grated carrots (do not use packaged pre-shredded carrots!)
- 1-1/2 cups chopped walnuts
- For Frosting:
- 3 ounces softened block-style cream cheese
- 2 Tablespoons softened unsalted stick butter
- 1 Tablespoon vanilla extract
- 1 teaspoon orange juice
- ⅛ teaspoon ground cinnamon
- 1-1/4 cups sifted powdered sugar
- Garnish: 2 Tablespoons finely chopped walnuts
- For Cake:
- Heat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan; set aside. Drain well the liquid from the pineapple into bowl of electric mixer; reserve pineapple. Add eggs, oil, and vanilla to the pineapple liquid and beat until mixed.
- Add flour, granulated sugar, baking soda, cinnamon, salt, and baking powder to bowl; beat on medium speed for 3 minutes. Stir in reserved crushed pineapple, carrots, and 1-1/2 cup chopped walnuts. Pour into prepared Bundt pan. Bake until a wooden pick inserted in highest part of cake comes out clean, about 1 hour, 7 minutes. (ovens vary so if not quite done, check every 2 minutes).
- Remove from oven and set on a wire rack. Cool in the pan for 30 minutes before removing to cool completely.
- For Frosting: Beat cream cheese and butter until fluffy. Beat in vanilla, orange juice, and cinnamon. Gradually beat in powdered sugar until smooth and of good drizzling consistency.
- To Finish: Place cake on cake stand. Carefully spoon frosting over cake. Sprinkle finely chopped walnuts around the top. Keep cake covered. It's even better the next day!