Rum Pineapple Upside-Down Cake
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Spiced Rum3 cup
Rum3 cup
Sugar5
Eggs2 tsps
Vanilla Extract1.5 cups
All-Purpose Flour1 tsp
Salt3 tsp
Baking Powder1 tbsp
Dark Brown SugarDirections:
1
Watch how to make this recipe
2
In a medium bowl, add the cherries and the spiced rum
3
In another bowl add the pineapple and the 3/4 cup of rum
4
Cover and refrigerate for 8 hours or overnight
5
Preheat oven to 350 degrees F
6
In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes
7
Stir in the eggs 1 at a time
8
Add the vanilla extract and set aside
9
In a separate bowl, combine the flour, salt, and baking powder
10
Add the dry ingredients into the wet ingredients and stir until a smooth batter forms
11
In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted
12
Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum
13
Saute until they begin to caramelize, about 4 minutes
14
Add the cherries and the rum they soaked in
15
Remove the skillet from the heat and light the rum with a long kitchen match
16
When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated
17
Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter
18
Remove half the fruit back into the reserved rum for garnishing later
19
Add the batter to the skillet and put in the oven
20
Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean
21
Remove from the oven and set aside to cool for about 5 minutes before unmolding
22
To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet
23
Carefully flip over and let sit for a couple of minutes until it releases from the skillet
24
Put the creme fraiche in a small bowl and stir in the zests
25
Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit