PUERTO RICAN PINEAPPLE RUM CAKE
Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- 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. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
- 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. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
- Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
- 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. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4
PUERTO RICAN PINEAPPLE RUM CAKE
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream.
Provided by Kris Wessel
Categories Cake Rum Fruit Dessert Bake Christmas Tropical Fruit Pineapple Pecan Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- 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. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
- 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. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
- 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. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
More about "puerto rican pineapple rum cake recipes"
PUERTO RICAN PINEAPPLE RUM CAKE - SIDE DISH RECIPES
From fooddiez.com
SKINNY, LIGHTENED-UP PUERTO RICAN RUM CAKE WITH BUTTER GLAZE
From staysnatched.com
23 PUERTO RICAN DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
PUERTO RICAN PINEAPPLE RUM CAKE | BOTTOMLESS BITES
From bottomlessbites.com
PINEAPPLE RUM UPSIDE DOWN CAKE - NATA KNOWS BEST
From nataknowsbest.com
BEST PUERTO RICAN PINEAPPLE RUM CAKE RECIPES
From alicerecipes.com
PUERTO RICAN PINEAPPLE RUM CAKE – CHEFS OF THE CARIBBEAN
From chefsofthecaribbean.com
PINEAPPLE RUM CAKE - LEMONSFORLULU.COM
From lemonsforlulu.com
PUERTO RICAN PINEAPPLE RUM CAKE - SALTY FIG
From publish.saltyfig.com
PINEAPPLE RUM CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
PINEAPPLE AND RUM CAKE - THE SCRAN LINE
From thescranline.com
EASY PINEAPPLE RUM CAKE | 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
PINEAPPLE RUM CAKE RECIPE * MY STAY AT HOME ADVENTURES
From mystayathomeadventures.com
PUERTO RICAN PINEAPPLE RUM CAKE RECIPES RECIPE
From alicerecipes.com
PUERTO RICAN PINEAPPLE RUM CAKE - LUNCHLEE
From lunchlee.com
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED MOM
From theseasonedmom.com
HOW TO MAKE THE BEST HOMEMADE RUM CAKE | PRDAYTRIPS
From puertoricodaytrips.com
6 QUICK AND EASY PUERTO RICAN RUM RECIPES TO MAKE AT HOME - THE WEARY CHEF
From wearychef.com
#time-to-make #course #preparation #desserts #cakes #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love