🍍🍰✨ Golden Spiced Gingerbread Cake with Caramelized Pineapple and Rum Cream ✨🍰🍍

Gingerbread Cake with Caramelized Pineapple and Rum Cream 🍍🍰

Overview:

This Gingerbread Cake with Caramelized Pineapple and Rum Cream is a delightful dessert that combines the warm, spicy flavors of gingerbread with the tropical sweetness of caramelized pineapple and the indulgent richness of rum-infused cream. Perfect for special occasions or just a cozy night in, this recipe will surely become a favorite!

Timing:

Prep Time: 50 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes

Servings:

Yields: 12 servings

Ingredients:

Quantity	Ingredient
3 cups	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 cup	Butter, softened
1 1/4 cups	Granulated sugar
1 tsp	Vanilla extract
2	Eggs
1 cup	Dark molasses
1	Pineapple
2 tbsp	Light brown sugar
1 tbsp	Butter
1 cup	Heavy cream
1 cup	Confectioners’ sugar
1/4 cup	Jamaican rum
1 cup	Confectioners’ sugar, for sprinkling

Instructions:

1. Prepare Gingerbread Cake:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-cup fluted baking pan (such as a bundt) and dust with flour to prevent sticking.
In a medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
In a large bowl, beat together softened butter, granulated sugar, and vanilla until creamy using a mixer at high speed, scraping the bowl occasionally.
Reduce mixer speed to medium and add eggs one at a time, beating well after each addition.
In a separate 4-cup glass measuring cup or bowl, stir together molasses with 1 cup of very hot water.
Reduce mixer speed to low and add flour mixture alternately with molasses mixture, scraping the bowl occasionally with a rubber spatula.
Pour the batter into the prepared pan.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 20 minutes.
Loosen the cake from the pan, then invert it onto a rack to cool completely.

2. Prepare Caramelized Pineapple:

Prepare the pineapple by cutting off the crown and stem ends, then cutting off the rind.
Slice the pineapple lengthwise into quarters and remove the core from each quarter.
Cut each quarter crosswise into 1-inch slices.
In a nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
Add the pineapple slices to the skillet, arranging them in a single layer.
Cook the pineapple for about 15 minutes, turning the pieces over once, until caramelized and golden brown.

3. Prepare Rum Cream:

In a medium bowl, beat the heavy cream with a mixer at high speed until soft peaks form.
Add confectioners’ sugar and Jamaican rum, and continue to beat just until stiff peaks form.

4. Serve:

Sprinkle the cooled Gingerbread Cake with confectioners’ sugar.
Serve slices of the cake with the warm Caramelized Pineapple and a dollop of the Rum Cream on top.

Tips:

Make Ahead: Both the Gingerbread Cake and Caramelized Pineapple can be made in advance. The cake actually tastes even better the next day, allowing the flavors to meld together.
Reheating: If preparing the pineapple ahead of time, simply reheat it gently before serving to bring back its caramelized goodness.
Variations: Feel free to add a sprinkle of toasted coconut or a drizzle of caramel sauce for extra flair.
Storage: Store any leftovers (if there are any!) in an airtight container in the refrigerator. The cake will keep well for several days.

This Gingerbread Cake with Caramelized Pineapple and Rum Cream is a true celebration of flavors, bringing together the spicy warmth of gingerbread, the tropical sweetness of pineapple, and the indulgent richness of rum-infused cream. It’s a dessert that will have everyone asking for seconds! Perfect for holidays, gatherings, or any occasion that calls for something special and delicious. Enjoy! 🍍🍰✨