A Passion for Pineapples by Patrice Federspiel

Regular price $750.00 Save $-750.00

Original watercolor - unframed
Image size 15" h x 11" w

"The pineapple is a type of Bromeliad, a succulent plant in the tropics," shares Patrice. "From Spanish Moss (known here as Pele’s Hair) to the Pineapple, bromeliads come in all shapes, sizes, and colors. Once grown in far greater numbers on the islands, the pineapples have long been a symbol of hospitality. In the spirit of hospitality, here’s my favorite Carrot Cake Recipe (I make it in muffin tins):"

Pineapple Carrot Cake

1 C Oil
2 C Sugar
4 Eggs
2 C shredded raw Carrots
1 tsp Vanilla
1 20 oz. Can Crushed Pineapple in Juice, Drained
2 C WW Flour (Unbleached, Gluten-free, or White Flour optional substitutes)
2 tsp. Baking Powder 1 1/2 tsp. Baking Soda
1/2 C Chopped Nuts
2 tsp. Cinnamon

Combine the first six ingredients in one bowl and combine the remaining dry ingredients in a larger bowl. Add the wet ingredients to the dry and mix until just moist (do not over mix). Fill 3 9” round pans or one 13x9” pan. Bake at 350 for 35-40 min. Cool on a rack before frosting with Cream Cheese frosting.

A Passion for Pineapples by Patrice Federspiel