Jamaican Rum Cake with Pineapple Flowers
Jamaican Rum Cake
- 1 cup rum, light or dark
- 3 cup dark raisins
- 1 cup currants or additional raisins
- 1/2 cup candied or fresh pineapple
- 1 3/4 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cardamom
- 2 teaspoons dried ginger
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, very soft
- 1 cup Imperial Sugar Dark Brown Sugar (packed)
- 5 large egg yolks
- 1/3 cup molasses
- 1 tablespoon vanilla extract
- 5 large egg whites
- 1/4 of a large fresh pineapple
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 1/2 tablespoon white rum
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In a jar or bowl combine rum, raisins, and currants. Cover well and let macerate for at least 4 days. After 4 days, place mixture in a food processor along with pineapple and mix until medium-chunky puree. Set aside.
- Preheat oven to 325°F.
- Butter a 9 or 10-inch springform pan and set aside.
- Sift together flour, baking powder, cinnamon, cardamom, ginger, and salt. Set aside.
- Mix butter until creamy. Add brown sugar and mix well. Add one egg yolk at a time waiting for previously added yolk to be fully incorporated before adding next. Add molasses and vanilla.
- Mix in fruit and any remaining juices followed by dry ingredients.
- Whip egg whites to medium peaks and fold into above.
- Transfer to pan and place in oven. After 1 hour in oven cover cake with aluminum foil. Bake for approximately 1 hour 45 minutes to 2 hours. Time will depend on size of pan used. Center of cake needs to bounce back when lightly pressed with a finger.
- For decoration, peel pineapple. Cut super thin slices of about 1/10 inch. Remove core if desired. Dip both sides in sugar and place on a silicone mat or a dehydrator mat. You need about 6 slices.
- Place in a 140°F oven or a dehydrator. Slices will take about 8 hours or until they feel like leather.
- As soon as they are removed from oven, shape 3 of best looking slices over demitasse cups or small vitamin bottles to create a flower cup.
- Remaining slices are pinched in center into a tight flower shape. Fit smaller flowers into larger.
- For glaze, whisk together rum and powdered sugar.
- Remove sides from springform pan. Flip cake upside down on a serving platter and remove bottom. If bottom sticks heat metal with hair dryer to make it loose.
- Spread glaze onto cake. Once glaze has slightly firmed up, decorate with pineapple flowers.