Saturday, April 24, 2010
I had some flopppy carrots and a half bar of cream cheese that needed to be used up so the obvious choice was a carrot cake. My original idea was to spice things up by adding currants instead of the traditional raisins because I hate raisins. But Trader Joes, my go-to source for quirky ingredients, no longer carries currants and I wasn’t about to go to Whole Paycheck and drop $10 on some fancy heritage currants from the South of France. Instead I got the next best thing, pineapple. I’ve actually never purchased a can of pineapple before or any canned fruit for that matter, so the first step was locating the canned fruit aisle in grocery store, an aisle I avoid like the plague. Who knew there were so many ways you could cut and can a pineapple—crushed, tidbits, chunks, rings? Many recipes call for crushed but that stuff looked a little too beaten up for my tastes, whereas the chunks were way too big. I wanted discernible pieces of pineapple in my cake so the tidbits were perfect. After adding pineapple, the logical next step is to add coconut (another leftover ingredient that needed using up) and of course you can't have pineapple and coconut without some rum.