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Butter Rum Pineapple Upside Down Cake
This pineapple upside down cake recipe has rum and macadamia nuts
added to the traditional brown sugar, pineapple, and cherry topping.
The recipe was created by Amanda Allison, and it won the grand
prize at the 2006 Wahiawa Pineapple Festival on Oahu.
Ingredients:
TOPPING:
6 pineapple rings + juice from the can
1/2 cup spiced rum
1/4 pound butter
1 cup brown sugar, firmly packed
1/2 cup chopped macadamia nuts
6 maraschino cherry halves
CAKE BATTER
1 cup sugar
3 eggs, separated
1/4 cup reserved pineapple juice
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
Instructions:
Marinate pineapple in rum overnight. Preheat oven to 350 degrees.
Melt butter and brown sugar over low heat in large iron skillet
(at least 12 inches) or other heavy, oven-proof pan. Arrange
pineapple in bottom of pan in single layer. Simmer slowly in
melted butter and sugar while making batter.
Mix sugar, egg yolks and pineapple juice in large bowl (instead
of pineapple juice, may use rum left from soaking pineapple).
Sift together flour, baking powder and salt. Beat egg whites
until peaks form. Quickly mix flour mixture into sugar mixture
until well-blended. Fold in egg whites. Place 1 cherry half
inside each pineapple ring. Scatter chopped nuts over rings,
then gently spoon batter over all. Bake 20 to 25 minutes, until
a toothpick inserted in cake comes out clean. Cook until just
warm to touch and invert over large plate. Serve warm or at
room temperature.
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See also:
More Hawaiian Cake Recipes
Hawaiian Dessert Recipes
Alphabetical Index to All Recipes
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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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