Gingerbread Cake With Caramelized Pineapple And Rum Cream

Total Time: 1 hr 40 mins Preparation Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 3/4 cup butter or 3/4 cup margarine, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup dark molasses
• 1 large ripe pineapple (about 3 pounds)
• 1/2 cup packed light brown sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup heavy cream or 1 cup whipping cream
• 1 tablespoon confectioners' sugar
• 1 tablespoon dark jamaican rum
• confectioners' sugar, for garnish

Recipe

• 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.