Pineapple and Rum Cake

Tools

Everything I used for this recipe
  • AmorArc - 8 Inch Ceramic Dinner Plates (Set of 6)

    AmorArc - 8 Inch Ceramic Dinner Plates (Set of 6)

    $35.95
  • Le Creuset - Silicone Brush

    Le Creuset - Silicone Brush

    $12.95
  • Le Creuset 5.5 Qt Round Cast Iron Stockpot

    Le Creuset 5.5 Qt Round Cast Iron Stockpot

    $328.99
  • Fat Daddio's Aluminum Baking Pans (Set of 2)

    Fat Daddio's Aluminum Baking Pans (Set of 2)

    $18.99
  • OXO - Silicone Spatulas (Set of 3)

    OXO - Silicone Spatulas (Set of 3)

    $12.95
  • KitchenAid - Electric Hand Mixer

    KitchenAid - Electric Hand Mixer

    $94.99
  • OXO - Steel Measuring Cups and Spoons

    OXO - Steel Measuring Cups and Spoons

    $59.99
  • OXO - 11 Inch Stainless Steel Whisk

    OXO - 11 Inch Stainless Steel Whisk

    $11.95
  • OXO - Stainless Steel Measuring Spoons

    OXO - Stainless Steel Measuring Spoons

    $11.95
  • Pyrex - Set of Glass Bowls (Set of 3)

    Pyrex - Set of Glass Bowls (Set of 3)

    $17.50
  • AmHomel - Round Ceramic Plates (Set of 12)

    AmHomel - Round Ceramic Plates (Set of 12)

    $39.99

Pineapple and Rum Cake (Recipe)

INGREDIENTS

Dry
  • 1 ½ Cup Wheat Flour
  • ½ tsp Salt
  • 1 ½ Teaspoons Baking Powder
Wet
  • ½ Cup Unsalted Butter (Room Temperature)
  • 150gr Sugar
  • 2 Eggs
  • 2 tsp Vanilla
  • ½ Cup Sour Cream
For the Mould
  • 4 Tbsp Butter
  • 4 Tbsp Brown Sugar
  • 1 Can Pineapple on Wheels
  • Cherries to taste
For the Syrup
  • 1 Cup Aged Rum
  • ½ Cup Sugar
  • 2 Tbsp Pineapple Juice
  • 1 tsp Vanilla
  • 2 Tbsp Butter

INSTRUCTIONS

  1. In a bowl mix all the dry ingredients together and set aside.
  2. In another bowl with the Electric Hand Mixer beat the Butter and Sugar.
  3. Add an Egg and beat, repeat the process.
  4. Incorporate Vanilla.
  5. Add half of the Dry Ingredients and mix.
  6. Add half of the Sour Cream and mix.
  7. Repeat step 5 and 6.
  8. Coat the entire Round Mold with melted Butter, add Sugar and make sure to cover the entire mold, place the Pineapple and Cherries.
  9. Add the mixture into the mold.
  10. Bake for 45-60 minutes at 350°F or 180°C.
  11. For the Syrup in Cast Iron Pot add Rum, Sugar, Pineapple Juice, Vanilla and cook until boiling. Add butter and reduce until smooth.
  12. Unmold the cake and cover with syrup.

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