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Pineapple Prize goes to Classic Cake - Butter Rum Pineapple Upside Down Cake
- Thread starter gayr
- Start date
Link does not work - Here is the recipe
Butter Rum Pineapple Upside Down Cake
6 pineapple rings, fresh or canned (reserve juice)
1/2 cup spiced rum (such as Captain Morgan's)
1/4 pound butter
1 cup brown sugar, firmly packed
1/2 cup chopped macadamia nuts
6 maraschino cherry halves (optional)
Batter:
1 cup sugar
3 eggs, separated
1/4 cup reserved pineapple juice
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
Marinate pineapple in rum overnight.
Preheat oven to 350 degrees F.
Melt butter and brown sugar over low heat in large iron skillet (at least 12 inches) or other heavy, oven proof pan. Arrange pineapple in bottom of pan in single layer. Simmer slowly in melted butter and sugar while making batter.
Mix sugar, egg yolks and pineapple juice in large bowl (instead of pineapple juice, may use rum left from soaking pineapple).
Sift together flour, baking powder and salt. Beat egg whites until peaks form.
Quickly mix flour mixture into sugar mixture until well-blended. Fold in egg whites.
Place 1 cherry half inside each pineapple ring. Scatter chopped nuts over rings, then gently spoon batter over all.
Bake 20 to 25 minutes, until a toothpick inserted in cake comes out clean. Cook until just warm to touch and invert over large plate. Serve warm or at room temperature.
This link works for article with photo.
http://starbulletin.com/2006/05/24/features/story02.html
Butter Rum Pineapple Upside Down Cake
6 pineapple rings, fresh or canned (reserve juice)
1/2 cup spiced rum (such as Captain Morgan's)
1/4 pound butter
1 cup brown sugar, firmly packed
1/2 cup chopped macadamia nuts
6 maraschino cherry halves (optional)
Batter:
1 cup sugar
3 eggs, separated
1/4 cup reserved pineapple juice
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
Marinate pineapple in rum overnight.
Preheat oven to 350 degrees F.
Melt butter and brown sugar over low heat in large iron skillet (at least 12 inches) or other heavy, oven proof pan. Arrange pineapple in bottom of pan in single layer. Simmer slowly in melted butter and sugar while making batter.
Mix sugar, egg yolks and pineapple juice in large bowl (instead of pineapple juice, may use rum left from soaking pineapple).
Sift together flour, baking powder and salt. Beat egg whites until peaks form.
Quickly mix flour mixture into sugar mixture until well-blended. Fold in egg whites.
Place 1 cherry half inside each pineapple ring. Scatter chopped nuts over rings, then gently spoon batter over all.
Bake 20 to 25 minutes, until a toothpick inserted in cake comes out clean. Cook until just warm to touch and invert over large plate. Serve warm or at room temperature.
This link works for article with photo.
http://starbulletin.com/2006/05/24/features/story02.html
Here you go Gay...hopefully this link will work
I went looking for it when I saw the link didn't work.
http://tinyurl.com/m5vee
http://tinyurl.com/m5vee
I went looking for it when I saw the link didn't work.
http://tinyurl.com/m5vee
http://tinyurl.com/m5vee
barbara-in-va
Well-known member
Oh, Oh, Oh, I can't wait to make this! If I had not already been to 3 grocery stores in 2 days.....
I would be tempted to run back out and buy one of those beautiful pineapples I saw at Whole Foods this morning!
Anything that starts out "marinate in rum" has to be good!
Thanks so much Gay!
I would be tempted to run back out and buy one of those beautiful pineapples I saw at Whole Foods this morning!
Anything that starts out "marinate in rum" has to be good!
Thanks so much Gay!
My pleasure Barbara. Have a look I just found Nordic Ware's Pineapple Upside Down Pan ..
http://www.amazon.com/gp/product/B000237SK/104-7807348-5613
http://www.amazon.com/gp/product/B000237SK/104-7807348-5613