1/2 c Butter
1/2 c Brown sugar
1 lg Pineapple (about 10 slices),
-cored,sliced into 1/3-inch
-slices
1/4 c Dark rum
1/2 c Heavy cream
-FOR THE CAKE-
2 c Flour
3/4 ts Baking powder
1/2 ts Baking soda
3/4 c Unsalted butter, softened
1 1/3 c Sugar
3 Eggs, separated
1 1/2 ts Tahitian vanilla extract
1/2 Cu buttermilk
1/4 c Fresh pineapple juice
Combine butter and brown sugar in a 12-inch cast iron skillet and heat
until bubbly. Add pineapple and caramelize to a deep golden brown, turning
once. Remove and set aside. Pour rum and cream into a skillet and cook over
low heat 5 minutes, until thickened, stirring constantly with a whisk.
Remove from heat. Butter a 10-inch round cake pan and line with parchment
paper. Arrange pineapple rings to cover bottom of pan. Pour sauce over
pineapple and set pan aside. Sift together flour, baking powder, soda and
salt. Set aside Cream butter and sugar until light and fluffy. Add egg
yolks, one at a time, beating after each addition. Add vanilla. Combine
pineapple juice and buttermilk. Alternately add sifted dry ingredients and
juice/buttermilk mixture to creamed mixture (begin and end with dry
ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at
350 degrees about 1 hour, or until a tester comes out clean. Invert onto a
serving platter.
Yield: 10 servings
Yields
10 Servings