Rum Glazed Pineapple Upside Down Cake January 21, 2012 at 6:02pm Rum Glaze: 1/4 c. butter 1/4 c. brown sugar 1/4 c. dark rum 1/4 c. light or heavy cream 1 fresh pineapple, cored and peeled, cut into rings Toasted pecan halves, optional Cake: 2 c. flour 3/4 t. baking powder 1/2 t. baking soda 3/4 t. salt 3/4 c. softened butter 1 1/3 c. sugar 3 eggs, separated 1 1/2 t. vanilla extract 1 tsp. ground ginger 1/4 c. pinapple juice 1/2 c. buttermilk, or sour milk (1/2 cup milk mixed with 1 T. lemon juice, curdled) In large skiller, heat glaze butter and glaze sugar until brown. Add rum and cream, simmer 5 minutes until thickened whisking constantly. Butter 10" cake pan, line with parchment paper. Arrange pineapple rings, and pecans if desired, on parchment evenly in one layer. Meanwhile, in another bowl, cream butter and sugar for cake. Add egg yolks and vanilla. Add dry and wet ingredients, alternately. Whip egg whites separetly and fold into batter in two additions. Bake 1 hour at 350 degrees, invert onto serving platter. Serve warm with vanilla bean ice cream or whipped cream.
Posted on: Fri, 23 Aug 2013 01:44:27 +0000
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