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.
- 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
- Preheat oven to 350 degrees Farenheit.
- Peel and core the pineapple. Finely chop or crush enough of the pineapple to make 1-1/2 cups.
- Place leftover pineapple in the refrigerator to use in another dish or to garnish the cake.
- Grease and flour four 9″ cake pans.
- Place 1-1/4 cup butter and 2-1/2 cups sugar in large mixing bowl. Cream until smooth and well-blended.
- One at a time, add the eggs, beating each one into the butter/sugar mixture before adding the next one.
- In another mixing bowl, mix together flour, salt and baking soda (dry ingredients).
- In a third bowl, combine the pineapple extract, the rum and the buttermilk (liquid ingredients).
- 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.
- 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.
- 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.
- 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.
- SERVES 8 – 10