Puerto Rican Pineapple Rum Cake
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Sugar4 large
Egg1 tsp
Pure Vanilla Extract2.5 cups
All-Purpose Flour1 tsp
Kosher Salt1 cup
Pecan (crushed)Directions:
1
Position a rack in the middle of the oven and preheat to 350°F
2
Position a rack in the middle of the oven and preheat to 350°F
3
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
4
Continue simmering, stirring occasionally, until reduced by about 1/3
5
Whisk in the butter
6
Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes
7
Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom
8
In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer
9
Continue simmering, stirring occasionally, until reduced by about 1/3
10
Whisk in the butter
11
Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes
12
Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom
13
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
14
Add the eggs, one at a time, and beat on medium until fully incorporated
15
Add the vanilla and rum, and beat for 30 seconds
16
Fold in the flour and salt
17
Scrape the batter (it will be thick) over the pineapples in the pan
18
Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes
19
Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top
20
DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours
21
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
22
Add the eggs, one at a time, and beat on medium until fully incorporated
23
Add the vanilla and rum, and beat for 30 seconds
24
Fold in the flour and salt
25
Scrape the batter (it will be thick) over the pineapples in the pan
26
Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes
27
Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top
28
DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours
29
To serve: In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through
30
Cut the cake into squares and serve with vanilla ice cream and warm rum glaze
31
In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through
32
Cut the cake into squares and serve with vanilla ice cream and warm rum glaze