Saturday, October 26, 2019

Rum Pineapple Upside-Down Cake

This recipe was a hit at our house. Not much left after the first day. I did make a few alterations, one being the pan size and preparation of the pineapple rings. The original recipe calls for 1 12" cast iron skillet. I used a 9X13 size pan. Also, I chose to eliminate the maraschino cherries, filling the center of the rings with the macadamia nuts. The recipe does not specify light or dark brown sugar, but I opted for light.

The one thing I liked is that the moist cake is only one inch to and inch and a half thick. I feel that it makes a better balance than a thicker cake. I was worried that the rum would be too strong, but there is only a hint of rum taste which comes from the rings, which is just enough.

If your looking for something tropical and easy to make, this is the recipe for you. Just plan ahead because the rings soak in rum overnight.

Rum Pineapple Upside-Down Cake

1/2 cup chopped macadamia nuts
1 cup light brown sugar, packed
1/4 cup butter
1/2 cup spiced rum
1-20 oz can of pineapple rings (reserving  2 tbs of juice)
3 eggs, separated, room temperature
1 cup granulated sugar
1 cup flour
1/4 tsp salt
1 tsp baking powder

Empty juice from can of pineapple rings and set aside a few tablespoons. Also, place pineapple rings in a medium size bowl. Pour spiced rum over rings. Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees. Place a skillet over medium heat and melt butter and brown sugar together. Don't overcook the brown sugar butter mixture, it will turn hard. Just as soon as melted, add pineapple rings (reserving rum) and leave on low heat while you finish preparing the cake.

Using a wooden spoon, blend the egg yolks with the granulated sugar. Add 2 tbs of reserved rum and 2 tbs of pineapple juice and stir. Discard the rest of the juice and rum.

In another bowl, sift together flour, salt and baking powder. Set aside. Fill the bowl of a stand mixer with egg whites. Beat with wire whisk attachment until stiff peaks form.

Combine the sugar/egg mixture with the sifted ingredients, blending with a wooden spoon. Then fold in egg whites.

Take a 9X13 pan and place warm pineapple rings in the bottom. Then pour sauce that is left in the pan over top, tilting pan making sure all the rings are covered.  Sprinkle macadamia nuts inside the pineapple rings. Spoon the batter over the rings, making sure that rings and nuts are completely covered.

Place in oven and bake until tester comes out clean, about 20-25 minutes. Remove and let cool for 20 minutes, then invert onto a cookie sheet or large pan. Serve warm or at room temperature

                                 **LAST YEAR:Macadamia Cherry Cookies**