Real Recipes From Real Home Cooks ®
Puerto Rican Pineapple Rum Cake
"Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream...."
INGREDIENTS
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1/2 cup packed light brown sugar
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1 1/2 cups dark rum
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1/4 cup unsalted butter
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1/2 pineapple, cored and cut into 1/4-inch-thick slices
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1 cup (2 sticks) unsalted butter
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2 cups sugar
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4 large eggs
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1 teaspoon pure vanilla extract
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1 teaspoon dark rum
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2 1/2 cups all-purpose flour
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1/2 teaspoon kosher salt
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1/2 cup crushed pecans
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Vanilla ice cream for serving
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Special equipment: 1 (9-inch) square cake pan
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