Rum Pineapple Upside Down Cake

Nothing says ‘A Taste of Paradise’ like this sweet and sumptuous Rum Pineapple Upside Down Cake. By blending refreshing citrus flavors and a delightfully moist, melt-in-your-mouth cake, our Michelin-starred chef has created the perfect mixture of Caribbean island flavors for you to sample on board and then recreate in your own home. Recipe makes 3 cakes.

CAKE INGREDIENTS:

• 4 oz. Butter, softened
• 2 Egg yolks
• 2 oz. Cake flour
• ¼ Tsp. Baking powder
• ¼ Tsp. Vanilla
• 3 oz. Coconut shaved
• 2 oz. Egg whites
• 4 oz. Sugar
• 3 Pineapple rings, lightly grilled
• 2 oz. Rum mixed with the juice from the pineapple can

METHOD:

• Beat the butter until fluffy.
• Add the egg yolks and mix.
• Sift the cake flour with the baking powder and add mixture to the 1st mixture, mixing delicately (do not over mix).
• Add the vanilla and mix.
• Stir in the coconut.
• Make a Meringue by whipping the egg whites with the sugar in a separate bowl.
• Carefully fold the Meringue into the batter.
• Line a baking sheet with parchment paper.
• Place each pineapple ring inside the pre-greased 2-inch ring or muffins mold.
• Place 1/3 of the batter on top of each pineapple ring.
• Bake at 350F for 20 minutes. Cakes should be lightly browned.
• Splash each cake with rum pineapple juice when you take them from the oven. Let the cakes cool. If making ahead, be sure to cover with plastic wrap after they cool so the cakes stay moist.
• To serve, arrange some Vanilla Sauce sprinkled with rum soaked raisins (made the night before), whipped cream and the cake on a dessert plate (flip the mold so the pineapple is on top).

WHIPPED CREAM RECIPE

INGREDIENTS:

• 4 oz. cream
• 1 oz. sugar
• 1/4 Tsp. vanilla

METHOD:

• Whip everything together

RAISINS IN RUM RECIPE

INGREDIENTS:

• 9 raisins
• 0.5 oz rum

METHOD:

• Place raisin in a small bowl.
• Pour the rum over the raisins and add enough water so that the raisins are covered.
• Soak overnight.

VANILLA SAUCE RECIPE

INGREDIENTS:

• 5 oz. milk
• 1 oz. pastry cream mix
• ¼ tsp. vanilla
• ½ Tbsp. rum

METHOD:

• Place pastry cream mix into a bowl and gradually stir in the milk, adjusting the amount for the desired consistency.
• Stir in the vanilla and then the rum.