Pud Cake (By Emeril and With a Long Story from Me)
- Reviews 6
Ready In: 1 hr 19 mins
Serves: 6-8
Ingredients
- 1⁄2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
- 3⁄4 cup unsalted butter
- 3⁄4 cup light brown sugar
- 14 pecan halves
- 1 cup cake flour (not self-rising)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon dark rum
- 4 fresh cherries, halved and pits removed
Directions
- Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat.
- Add the brown sugar and stir to combine.
- Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes.
- Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color.
- Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.)
- Arrange the pecan halves in the spaces
- between the rings. Set aside to cool slightly.
- Preheat the oven to 375 degrees F.
- Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
- In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy.
- Add the eggs, 1 at a time, mixing just until incorporated.
- Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
- Spoon the batter evenly over the pineapple slices in the skillet.
- Bake in the middle of the oven until golden
- brown and a tester comes out clean, 35 to 40 minutes.
- Cool the cake in the skillet on a wire rack for 4 minutes only.
- Run a thin knife around the edge of the cake
- and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together.
- Carefully lift the skillet off cake and replace any fruit stuck to the bottom of
- the skillet, if necessary.
- Arrange the fresh cherry halves, cut side down, into the top of the cake, in the
- center of the pineapple rings.
- Serve cake warm or at room temperature.
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