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Recipes

Carribean Spice and Rum Upside Down Pineapple Cake

Carribean Spice and Rum Upside Down Cake

A more adult version of pineapple upside down cake: no cherries, but plenty of rum! This recipe is much easier if you replace the caramel with simple brown sugar (skipping steps 1 and 2), but it loses a lot of flavor that way.

Ingredients

  • 1 cup sugar
  • 1 pineapple
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 4 eggs
  • 1½ cup flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon, ground
  • ¼ tonka bean, ground (opt.)
  • 1 mace blade, ground
  • ¼ sapote, ground
  • ¾ cup milk
  • 2 tsp vanilla extract
  • ½ cup dark rum

Method

  1. 1

    Preheat oven to 375° F. Pour 1 cup sugar into a pot along with 2 Tbsp water. Have a 10-inch (approx.) mold on hand.

  2. 2

    Cook sugar on medium heat until the caramel is a deep, mahogany brown. Pour ¼ cup water into the caramel to stop it cooking- be careful it doesn’t boil over. Let bubble for a few seconds, then pour the caramel in the bottom of the mold, turning it so the caramel spreads evenly on the bottom and sides.

  3. 3

    Peel and quarter the pineapple, removing the heart. Slice pineapple and arrange pieces on top of the caramel.

  4. 4

    Cream butter in a bowl, then incorporate ¾ cup sugar. Beat for 2 minutes.

    Incorporate eggs one at a time.

  5. 5

    Sift flour, baking powder, salt and spices into a bowl.

  6. 6

    In another bowl, stir milk, vanilla extract and 1/3 of the rum together.

  7. 7

    In a blender on low speed, incorporate flour into the creamed butter, little by little, alternating with the milk.

  8. 8

    Pour batter onto the pineapple pieces, then even it out with a spatula.

  9. 9

    Bake 35-45 minutes until the caramel is bubbling up the sides of the mold and a toothpick inserted in the center comes out clean.

  10. 10

    Pour another 1/3 of the rum on the hot cake as it’s coming out of the oven.

    Let rest 1 hour. Place mold on a hot stove for a few seconds to heat the caramel again. Remove cake from mold by flipping it onto a large plate. Sprinkle remaining rum on top.

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