Fresh pineapple is most definitely the star of this moist and dense buttery cake. Topped with a spiced rum and brown sugar pineapple marmalade this cake packs the flavor of sunshine in every bite. After the long cold winter a slice of this cake might just magically transport you to a tropical island, well maybe not in body but certainly in spirit.
This past winter was one of the snowiest we have had for a long time. I do love snow but by now I am ready for spring, however living in Denver I know that we probably have not seen the last of it yet. It certainly is not time to put the shovels away yet by any means. But overall the temps are getting warmer and the birds and squirrels are far more active signaling the possible beginning of the beautiful spring weather we experience here in Colorado.
I was at the market the other day and discovered a table loaded with pineapples for .98 cents each. I immediately tossed a couple in my basket, not having a clue if I was going to do anything other than simply cut them up for breakfast fruit. As they sat on the counter I started thinking about some different ideas of ways to enjoy my wonderful bargains. I decided to experiment with one of them in a cake, we always enjoy have a little sweet bite after dinner and thought this would be something a little different.
The aroma of the baking cake was absolutely incredible. Initially I had thought to frost the cake, but after turning it out decided it just was not that type of cake. So I finely diced some more of the fresh pineapple and cooked it with brown sugar and spiced rum into a marmalade to top the cake. I piped some dollops of butter cream on top for a flavor contrast and a bit of decoration to crown this gem of a cake.
For those of you that do not cut into whole pineapples very much here is a link that might help you see just how quick and easy it really is.
A buttery dense moist cake filled with the goodness only fresh pineapple can deliver topped with a spiced rum topping. This cake smells and tastes simply amazing.
- 1 ½ cups fresh pineapple diced into small pieces
- 8 Tablespoons Butter softened and divided
- 2/3 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon lemon zest
- ½ cup fresh pineapple finely diced
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ¼ cup water
- ¼ cup spiced rum
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Position a shelf in the center of the oven and heat to 350°F. Grease n 8” round cake pan and line the bottom with parchment.
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In a non-stick skillet over medium-low heat melt 2 tablespoons of the butter. Add the diced pineapple and cook for about 10 -15 minutes or until the pineapple begins to soften. Set aside to cool.
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In a small bowl sift together the flour, baking powder, cinnamon powder and salt.
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Cream together the remaining butter with the sugar. Mix in the eggs one at a time, then add lemon zest and vanilla extract and beat for about 3 minutes.
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Add the dry ingredients about a third at a time to the wet ingredients and mix just enough to combine. Batter will be thick. Fold in the cooked pineapple along with any butter from the skillet.
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Pour into prepared cake pan and bake for 35 to 40 minutes. Test center of cake with a tooth pick for doneness.
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Turn cake out of pan on to a wire rack and cool completely before frosting.
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Place all ingredients in a small sauce pan over medium heat. Stirring often bring to a slow boil and reduce to a thick syrup. Allow to cool to room temp before spooning over cake. Use the back of the spoon to even spread diced pineapple pieces.
Decorate cake with dollops of butter cream and fresh pineapple if desired. Replace spiced rum with water if your prefer.
