Puerto
Rican Pineapple Rum Cake
By FBWorld Team
Here's
a mouthwatering rum cake to indulge your sweet tooth that's
made with Caliche Rum - an aged white Puerto Rican rum
- for a bit of an extra kick. Serve it to your guests
or keep the whole thing for yourself. Either way, there
are sure to be lots of smiles. Enjoy!
Puerto
Rican Pineapple Rum Cake
Yeild:
Makes 12 Servings
For
the Glaze and the Pineapples:
Ingredients:
1/2 cup packed light brown sugar
1 1/2 cups Caliche Rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
For
the Cake:
Ingredients:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon Caliche Rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
Vanilla ice cream for serving
Special
equipment: 1 (9-inch) square cake pan
Procedures:
1. Position a rack in the middle of the
oven and preheat to 350°F.
Make
the glaze and pineapples
In
a small saucepan over moderate heat, combine the brown
sugar and 1 cup rum, and bring to a simmer. Continue simmering,
stirring occasionally, until reduced by about 1/3. Whisk
in the butter. Add the pineapple slices, gently stirring
to coat them in the glaze, then let them sit for about
3 minutes. Transfer the pineapple slices to the bottom
of a 9-inch square cake pan, arranging them to cover the
bottom. Save the rum glaze for serving.
Make
the Cake:
In the bowl of a stand mixer fitted with the paddle attachment,
combine the butter and sugar and beat on high until light
and fluffy, about 3 minutes. Add the eggs, one at a time,
and beat on medium until fully incorporated. Add the vanilla
and rum, and beat for 30 seconds. Fold in the flour and
salt. Scrape the batter (it will be thick) over the pineapples
in the pan. Sprinkle the pecans over the batter and bake
until a tester inserted in the center comes out clean,
about 1 hour and 10 minutes. Let the cake cool on a rack
for 15 minutes then flip it onto a serving plate so that
the pineapples are on top.
Note, this cake can be baked in advance,
covered, and kept at room temperature up to 10 hours.
To Serve:
1. In a small saucepan over moderate
heat, combine the rum glaze and the remaining 1/2 cup
rum and warm until heated through.
2.
Cut the cake into squares and serve with vanilla ice cream
and warm rum glaze.
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