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Best served warm, this cake is simple and delicious. The touch of rum is a great addition, just what you need to banish that winter chill!
INGREDIENTS:
9 Tbsp unsalted butter, divided
1-1/2 cups brown sugar
1 pineapple, peeled, carved and sliced into
1/8″ thick slices
1/4 cup raisins
3 Tbsp Jamaican Spiced Rum
1 can of coconut milk
3 large eggs, lightly beaten
1 Tbsp lime zest and
2 Tbsp lime juice
2 tsp vanilla
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp allspice
1/4 tsp cardamon
1 tsp salt
METHOD:
1. Preheat oven to 350ºF. Pour the rum over the raisins and set aside. Melt
5 Tbsp butter and add to a 9-inch spring-form pan (you can also use a square or rectangle – be creative!). Tilt to coat bottom and sides. Sprinkle with
1/2 cup sugar and arrange pineapple slices – you can overlap if you like. Arrange spiked raisins over top in open nooks.
2. In a large microwaveable bowl, microwave coconut milk and 4 Tbsp butter in 20-second intervals just until melted, but not hot. Whisk in the remaining sugar. Whisk in eggs, lime zest and juice, and vanilla.
3. Whisk together flour, baking powder, and spices. Add flour mixture in three additions to the milk mixture, whisking until smooth. Pour batter over pineapple and spread to flatten top. Tap the pan on the counter to remove any bubbles.
4. Bake until the cake is golden and set in the middle, about 1 hour. Remove from oven and let cool for 10 minutes. Invert onto a platter and remove the form. Serve warm with whipped cream or ice cream.
Best served warm, this cake is simple and delicious. The touch of rum is a great addition, just what you need to banish that winter chill!
