Gingerbread Cake with Caramelized Pineapple and Rum Cream

Total Time
1hr 40mins
Prep 50 mins
Cook 50 mins

My daughter's 'nona' (Godmother) is mad about gingerbread. I found this recipe at ivillage and am making it for her next visit. Gingerbread Cake tastes better the next day, so don't hesitate to prepare it ahead. Caramelized Pineapple can also be make in advance and reheated just before serving.

Ingredients Nutrition

Directions

  1. Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
  2. Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
  3. In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
  4. In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
  5. Reduce speed to medium.
  6. Add eggs, 1 at a time, beating well after each addition.
  7. In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
  8. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
  9. Pour batter into prepared pan.
  10. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  11. Cool cake in pan on wire tack 20 minutes.
  12. Loosen cake from pan.
  13. Invert cake onto rack; cool completely.
  14. Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
  15. Slice pineapple lengthwise into quarters.
  16. Remove core from each quarter.
  17. Cut each quarter crosswise into 1-inch slices.
  18. In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
  19. Add pineapple to skillet; arrange in single layer.
  20. Cook pineapple 15 minutes, turning pieces over once.
  21. Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
  22. Add confectioners' sugar and rum and beat just until stiff peaks form.
  23. Sprinkle cake with confectioners' sugar.
  24. Serve cake with Caramelized Pineapple and Rum Cream.

Reviews

(4)
Most Helpful

This was a very dense cake, but delicious. I used a combination spice from the UK instead of each individual spice. I didn't use the carmelized pineapple, but it was really good with rum flavoured whipped cream #74805, it whipped up great and added a wonderful taste to the cake.

Helen1 December 25, 2011

This was excellent! Concise directions, as always, Evelyn. Big hit for our family Sunday dinner, and the caramelized pineapple and the rum cream would both be excellent with other desserts, as well. (I'm thinking on top of vanilla ice cream!) The cake had a wonderful, mellow flavor. Everything was subtle.....nothing was overpowering.....not even the molasses.

Lightly Toasted February 01, 2010

This made a very big cake and it was a beautiful colour too. i did not get the pineapple done but we certainly had the rum cream !!! made and enjoyed for ZWT 4.

katew June 11, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a