Ingredients:
6 pineapple rings (fresh or
canned), reserve juice
1/2 cup spiced rum (such as
Captain Morgan's)
1/4 pound (1/2 cup) butter
1 cup firmly packed brown
sugar
1/2 cup chopped macadamia
nuts
1/4 cup reserved pineapple
juice (can include some of the rum that was used to soak the pineapple)
3 eggs, separated
1 cup granulated sugar
1 cup all-purpose white flour
1/4 teaspoon salt
1 teaspoon baking powder
6 maraschino cherry halves
Directions: Marine pineapple
circles in rum overnight. Pre-heat the oven to 350 ° F. Melt the butter and
brown sugar in a big iron skillet (at least 12) "or in another strong,
oven-proof pan. Arrange the marinated pineapple rings in a single layer at the
bottom of the pan and cook gradually over low heat in the melted butter and
sugar before the cake batter is ready to go into the oven.
In a deep bowl, add the
granulated sugar, retained pineapple juice and egg yolks. In a separate bowl,
sift flour, baking powder and salt. Beat the egg whites until the peaks are
shaped. Mix the flour mixture easily in the sugar and egg mixture until well
mixed. Gently fold the egg whites in.
In the center of each
pineapple ring, put one cherry half upside down. Sprinkle the sliced macadamia
nuts generously over the circles, pour the batter softly over the pineapple
circles and macadamia nuts.
Bake for 20-25 minutes, or
until the toothpick is clean. Let the cake cool until it's only warm to the
touch, then invert over a wide plate. Serve hot or at room temperature. Makes 8
portions of it.
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