Monday, October 1, 2012

31 Days of Decadent Desserts {Day 1} Pineapple Layer Cake

Welcome to day one of the 31 days project! My theme this year is Decadent Desserts. During this month, I will share some of my favorite recipes, we'll welcome a few guest posters, you'll see a giveaway or two, and there will be one day a week that you can link up your own recipes.





Since I can remember, I've loved to bake, especially desserts. I love trying new recipes, making old favorites, and eating it all. (Is that a good thing or a bad thing?)

I thought for the first day of this project, I would share one of my own recipes with you.

I've made this cake for church suppers, birthday parties, and for my grandmother as a birthday gift. I've had so many compliments on this cake. One of my uncles said it was the best cake he'd ever had.



Pineapple Layer Cake



Ingredients:
     2 sticks butter, room temperature
     2 1/2 cups all-purpose flour
     1/2 teaspoon baking powder
     1/2 teaspoon baking soda
     1 teaspoon salt
     1 1/2 cups sugar
     3 large eggs
     1 20-ounce can crushed pineapple
     1 cup buttermilk


Directions:

1. Preheat oven to 350 degrees. Spray two round cake pans with cooking spray. Strain the juice from the can of pineapple and set both parts aside.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a measuring cup, combine 1/3 cup pineapple juice and 2/3 cup milk for you buttermilk.

4. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs. Mix in 3 teaspoons of pineapple juice. With mixer of low, alternately mix in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. Fold in half the crushed pineapple.

5.  Divide batter between pans; smooth tops. Spin cakes around on the counter surface until small craters are formed in the centers of each pan. Bake until cakes pull away from the sides of the pans and toothpick inserted into center comes out clean, 27 to 31 minutes. Let cool in pans 10 minutes. Run knife around edges of the pans and invert cakes onto wire racks. Let cool completely.


Pineapple Icing 

Ingredients:
     1 stick butter, room temperature
     1 box confectioner's sugar (3 3/4 cups)
     3 tablespoons pineapple juice
     1 teaspoon milk
     pineapple

Directions:

1. Place butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 second.
2. Stop the machine and add confectioners' sugar, pineapple juice, and milk. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 more minute. Fold in pineapple.


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I am linking up, along with many other bloggers, to The Nester's 31 Days.

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