Gingerbread Cake with Caramelized Pineapple and Rum Cream

Recipe by evelynathens
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READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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