Pinapple rum cake

By foodiva

Ingredients

• Cake ingredients:
• Pineapple Rum Cake
• (Yield: One 8×8 cake)
• 1 1/2 c all-purpose flour
• 1/3 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 4 oz butter, at room temperature
• 3/4 c sugar
• 2 eggs + 1 egg yolk
• 1/2 tsp vanilla
• 1 tsp lemon juice
• 1/2 tsp lemon zest
• 1/3 c + 2 tbsp buttermilk

Details

Servings 1
Adapted from chezsasha.com

Preparation

Step 1

Procedure: Preheat oven to 350F. In a large bowl, whisk together flour, salt, baking powder and soda. Set aside. In the bowl of a stand mixer fitted with the paddle (a food processor with the blade attachment will do a fine job), beat the butter until light and fluffy, and add sugar. Beat until smooth. Then add eggs, one at a time, beating until incorporated after each addition. Then add vanilla, lemon juice and zest. Then, alternate between adding dry ingredients and buttermilk, starting and ending with dry ingredients, in two additions. Pour batter into greased pan. Bake for 1 hour, or until golden brown and an inserted toothpick comes out clean. Top the cake with rum glaze while it’s still warm.

Procedure: In a small saucepan, combine water and sugar. Place over a medium-low flame and bring to a simmer. Stir in butter and cook for about 5 min. Turn heat off and stir in rum. Prick warm cake all over with a fork and pour glaze over cake. Let stand for 30 min.

Procedure: Combine pineapple, lemon and water in a small skillet. Bring to a simmer and cook for about 3 min, stirring occasionally, until pineapple starts to soften a bit. Add rum and simmer for another minute. Right before serving, top each piece of cake with pineapple sauce and a dollop of sour cream.

how to make rum cake

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