Pineapple Spiced Cake

  5.0 – 1 reviews  • Caribbean
Level: Intermediate
Total: 1 hr 45 min
Prep: 45 min
Cook: 1 hr
Yield: 8 to 10 servings
Level: Intermediate
Total: 1 hr 45 min
Prep: 45 min
Cook: 1 hr
Yield: 8 to 10 servings

Ingredients

  1. 1 1/2 cups vegetable oil
  2. 3 cups sugar
  3. 8 eggs
  4. 4 cups flour
  5. 2 tablespoons baking powder
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon ground nutmeg
  8. 2 teaspoons ground ginger
  9. 1/2 teaspoon ground clove
  10. 1 teaspoon kosher salt
  11. 6 cups ripe pineapple, peeled and medium diced
  12. 1 1/2 cups walnuts, toasted and chopped
  13. 1 vanilla bean, split
  14. 2 cups milk
  15. 6 egg yolks
  16. 1/2 cup sugar
  17. 1/4 cup spiced rum
  18. 1/2 cup peeled and thinly sliced ginger
  19. Water, to cover
  20. Simple syrup (11 ounces sugar and 8 ounces water, boiled and then allowed to cool)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix the oil and sugar together. Add the eggs one at a time, beating after each addition.
  3. Sift together the dry ingredients. Add dry ingredients to the wet mix. Fold in the pineapple and the walnuts.
  4. Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour. They are done when the center bounces back.
  5. Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer. Turn off the flame, and allow to steep for 10 minutes. Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow. Stir in the hot milk and rum. Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly. Strain custard through a chinois. Chill over an ice bath to stop the cooking.
  6. Candied ginger: Put the ginger in a small saucepan, and add enough water to cover. Bring the pot to a boil. Drain the water, leaving the ginger and refresh with more cold water. Bring to boil again. Follow this step one more time. After the last time, add the simple syrup to the strained ginger and bring to a simmer. Cook for half an hour. Strain the ginger and spread out on a plate to cool. Save the ginger infused syrup for another dessert.
  7. Assembly: Cut cake into approximately 1-inch slices. Place one slice on a dessert plate and pour a desired amount of rum cream over the slice. Garnish with the candied ginger.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 1106
Total Fat 53 g
Saturated Fat 6 g
Carbohydrates 145 g
Dietary Fiber 4 g
Sugar 100 g
Protein 16 g
Cholesterol 221 mg
Sodium 497 mg
Serving Size 1 of 10 servings
Calories 1106
Total Fat 53 g
Saturated Fat 6 g
Carbohydrates 145 g
Dietary Fiber 4 g
Sugar 100 g
Protein 16 g
Cholesterol 221 mg
Sodium 497 mg

Reviews

Jennifer Alvarado
Moist amazing cake the rum sauce absolutely makes it

 

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