Pascha Recipes
Pineapple Rum Cake
Yield: 12 servings
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 can crushed pineapple in juice
- 3/4 cup buttermilk
- 1/4 cup dark rum or pineapple juice
- 1 cup pineapple filling
Assembly
- 1/4 cup whipping cream
- 6 pecan halves, toasted
- 6 pineapple chunks
Instructions
- Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with wax paper; grease the paper. Dust pans with flour, tapping out any excess.
Cake
- In medium bowl, combine flour, baking powder, baking soda, salt and nutmeg; mix well.
- In large bowl, using an electric mixer set on medium speed, beat butter until fluffy.
- Gradually add sugar; beat for 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in pineapple with juice.
- With the mixer on low speed, beat flour mixture and buttermilk alternately into egg mixture. Divide and spread batter evenly among prepared pans.
- Bake the layers until wooden picks inserted in centers come out clean, about 25 minutes.
- Transfer the pans to wire racks; cool for 10 minutes.
- Run a knife around side of layers. Invert layers onto wire racks; cool completely.
Assembly
- Remove wax paper from cake layers. Use a wooden pick to poke several holes in two cake layers; brush with rum. Place one layer on serving plate, rum side up. Spread with 1/2 cup filling.
- Place second layer on top of filling, rum side up. Top with remaining cake layer.
- Spoon whipped cream into a pastry bag fitted with a star tip; pipe a ring of whipped cream on top of the cake.
- Arrange pecan halves and pineapple chunks on whipped cream.