Gingerbread Cake With Caramelized Pineapple And Rum Cream Recipes

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GINGER RUM CAKE



Ginger Rum Cake image

This is my boss' favorite cake. Somehow, it makes even boring meetings more "palatable." I even gave the recipe to the vice president of one of my law firm's biggest clients! I like to make it in loaf pans rather than a tube pan because it still tastes great but is much easier to transport.

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

3 cups sifted all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 pound (1 cup) butter
2 cups sugar
4 eggs
2/3 cup milk
1/3 cup ginger-flavored rum (see Note)
1-3 tablespoons (to your taste) finely grated fresh ginger (preferably from your rum jar)

Steps:

  • Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
  • Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
  • GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
  • Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
  • Do not cut cake for at least several hours.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM



Gingerbread Cake with Caramelized Pineapple and Rum Cream image

My daughter's 'nona' (Godmother) is mad about gingerbread. I found this recipe at ivillage and am making it for her next visit. Gingerbread Cake tastes better the next day, so don't hesitate to prepare it ahead. Caramelized Pineapple can also be make in advance and reheated just before serving.

Provided by evelynathens

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 21

3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
3/4 cup butter or 3/4 cup margarine, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup dark molasses
1 large ripe pineapple (about 3 pounds)
1/2 cup packed light brown sugar
2 tablespoons butter or 2 tablespoons margarine
1 cup heavy cream or 1 cup whipping cream
1 tablespoon confectioners' sugar
1 tablespoon dark jamaican rum
confectioners' sugar, for garnish

Steps:

  • Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
  • Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
  • In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
  • In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
  • Reduce speed to medium.
  • Add eggs, 1 at a time, beating well after each addition.
  • In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
  • Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
  • Pour batter into prepared pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  • Cool cake in pan on wire tack 20 minutes.
  • Loosen cake from pan.
  • Invert cake onto rack; cool completely.
  • Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
  • Slice pineapple lengthwise into quarters.
  • Remove core from each quarter.
  • Cut each quarter crosswise into 1-inch slices.
  • In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
  • Add pineapple to skillet; arrange in single layer.
  • Cook pineapple 15 minutes, turning pieces over once.
  • Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
  • Add confectioners' sugar and rum and beat just until stiff peaks form.
  • Sprinkle cake with confectioners' sugar.
  • Serve cake with Caramelized Pineapple and Rum Cream.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM



Gingerbread Cake with Caramelized Pineapple and Rum Cream image

Categories     cake     Cream     pineapple     Caramelized     gingerbread     rum

Time 1h40m

Yield 12

Number Of Ingredients 24

Gingerbread Cake:
3 c. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground black pepper
3/4 c. butter or margarine
1 1/4 c. granulated sugar
1 tsp. vanilla extract
2 large eggs
1 c. dark molasses
Caramelized Pineapple:
1 large ripe pineapple
1/2 c. light brown sugar
2 tbsp. butter or margarine
Rum Cream:
1 c. heavy or whipping cream
1 tbsp. confectioners' sugar
1 tbsp. dark Jamaican rum
Confectioners' sugar for garnish

Steps:

  • Prepare gingerbread cake: Preheat oven to 350 degrees F. Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
  • In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
  • In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.
  • In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
  • Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire tack 20 minutes. Loosen cake from pan. Invert cake onto rack; cool completely.
  • Prepare caramelized pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters. Remove core from each quarter. Cut each quarter crosswise into 1-inch slices.
  • In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine. Add pineapple to skillet; arrange in single layer. Cook pineapple 15 minutes, turning pieces over once.
  • Prepare rum cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form. Add confectioners' sugar and rum and beat just until stiff peaks form.
  • Sprinkle cake with confectioners' sugar. Serve cake with Caramelized Pineapple and Rum Cream.
  • Nutritional Information given is for one serving cake without garnish.
  • One serving cake with pineapple and cream: About 540 calories, 5 g protein, 80 g carbohydrate, 23 g total fat (14 g saturated), 2 g fiber, 101 mg cholesterol, 380 mg sodium

CARAMEL PINEAPPLE CAKE



Caramel Pineapple Cake image

When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup egg substitute
2 cans (8 ounces each) crushed pineapple, undrained
2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/2 cup nonfat lemon yogurt
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
1 to 2 tablespoons pineapple juice

Steps:

  • In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

Nutrition Facts :

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE



Granny's Gingerbread Cake with Caramel Sauce image

The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 17

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE-GINGER CRUMB CAKE



Pineapple-Ginger Crumb Cake image

Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

1 1/2 tablespoons unsalted butter, plus more for greasing the pan
1 1/2 cups/335 grams fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces
1 1/2 tablespoons dark brown sugar
1/8 teaspoon ground allspice
Pinch of fine sea or table salt
1 1/4 cups/155 grams all-purpose flour
1/2 cup/105 grams dark brown sugar
3 tablespoons coarsely chopped almonds or other nuts
2 tablespoons finely chopped candied ginger
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, melted and cooled
1 1/2 cups/180 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/100 grams granulated sugar
2 large eggs
1 tablespoon dark rum or vanilla extract
1 teaspoon finely grated lime zest
1/2 cup/118 milliliters sour cream or whole Greek yogurt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
  • Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
  • Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
  • On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
  • Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
  • Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE



Pineapple Upside-Down Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Pineapple     Cinnamon     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Topping
1/4 cup (1/2 stick) unsalted butter
2/3 cup (packed) golden brown sugar
2 20-ounce cans pineapple chunks in heavy syrup, drained, patted dry with paper towels
Cake
2 cups all purpose flour
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
2 tablespoons minced crystallized ginger
1 cup whipping cream, beaten to soft peaks

Steps:

  • For topping:
  • Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
  • For cake:
  • Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

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From wikifoodhub.com


RUM PINEAPPLE UPSIDE DOWN CARROT CAKE WITH CREAM CHEESE …
2019-02-08 Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, vanilla and rum extract until fully combined.
From drinkinlife.blog


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Top Asked Questions

How do you make a pineapple caramel cake?
Cut the pineapple into quarters lengthways, and cut out the core from each piece. Put the sugar in a frying pan and heat gently, swirling the pan until it is dissolved. Turn up the heat and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved.
How do you cook pineapple with rum and cream?
Add the pineapple and cook for 10-15 minutes, turning, until softened and glazed. Put the pineapple onto serving plates and add the double cream and rum to the pan. Heat together and spoon over the pineapple. Serve with vanilla ice cream.
Should I use rum syrup when baking a ginger cake?
Don’t be afraid of how runny the cake batter is, it turns into a beautifully springy cake. Also, don’t be tempted to peek and open the oven door whilst it’s baking or you’ll end up with a deflated cake. Finally, by all means skip the rum syrup if you want just a simple ginger cake.
How do you make gingerbread crumbs?
Set aside to cool. Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until ½-inch crumbs form.

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