Jamaican Pineapple Rum Cake Recipe

Our simple Jamaican Pineapple Rum Cake is a tasty dessert that will melt in your mouth. If you are a pound cake and pina colada lover this is for you.

INGREDIENTS:

  • 1 pineapple, peeled & cored
  • 1/4 to 1/2 grated coconut
  • 2-1/4 cup butter (divided 1 cup & 1-1/4 cup)
  • 1-1/4 cup buttermilk
  • 3/4 cup evaporated milk
  • 5 large eggs
  • 3-3/4 cups flour
  • 3-3/4 cups sugar (divided 2-1/2 sugar & 3/4 cup sugar)
  • 1 cup confectioners sugar
  • 1/2 teaspoon salt
  • 2-1/4 teaspoon baking soda
  • 3 tablespoons rum (Jamaican Wray & Nephew Rum if available)
  • 1-1/4 teaspoon pineapple extract
  • 2 teaspoons vanilla extrac

Directions:

  1. Preheat oven to 350 degrees Farenheit.
  2. Peel and core the pineapple.  Finely chop or crush enough of the pineapple to make 1-1/2 cups.
  3. Place leftover pineapple in the refrigerator to use in another dish or to garnish the cake.
  4. Grease and flour four 9″ cake pans.
  5. Place 1-1/4 cup butter and 2-1/2 cups sugar in large mixing bowl.  Cream until smooth and well-blended.
  6. One at a time, add the eggs, beating each one into the butter/sugar mixture before adding the next one.
  7. In another mixing bowl,  mix together flour, salt and baking soda (dry ingredients).
  8. In a third bowl, combine the pineapple extract, the rum and the buttermilk (liquid ingredients).
  9. Add a small amount of the dry ingredients to the sugar/butter mixture and stir in.  Then add a small amount of the liquid ingredients and stir those in.          Alternate adding dry and wet ingredients, stirring after each addition.
  10. When all of the liquid ingredients and all of the dry ingredients have been thoroughly mixed with the sugar/butter mixture, fold in the pineapple.
  11. Divide the batter between the four pans and bake approximately 20 – 25 minutes.  Check for doneness by sticking a toothpick into the center of the cake – if   it comes out clean, the cake is done.  Thoroughly cool cakes before removing from pans.
  12. To make glaze, combine remaining butter, remaining sugar, evaporated milk and vanilla extract in a saucepan.  Stir well.  Heat to boil over medium heat. Continue to cook for 5 minutes, stirring constantly.  Drizzle glaze on each layer of the cake and spinkle with coconut.  On top layer, place round of pineapple and cherries, if desired.
  13. SERVES 8 – 10
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