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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Cake with Rum Sauce Recipe

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This recipe for Pineapple Cake with Rum Sauce is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c butter
5 eggs
1 c pineapple or lemon yogurt
2 1/2 c flour
1/2 c yellow or white cornmeal
1 tsp baking powder
1/4 tsp baking soda
2 c sugar
1 tsp vanilla
8 oz can crushed pineapple
1 recipe Rum-Caramel Sauce
Directions:
Directions:
Allow butter, eggs, and yogurt to stand at room temperature for 30 minutes.

In a medium mixing bowl stir together flour, cornmeal, baking powder, and baking soda; set aside.

In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium to high speed about 10 minutes or till very light and fluffy. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping the sides of the bowl often.

Alternately add flour mixture and yogurt to egg mixture, beating on low to medium speed after each addition just till combined. Drain pineapple, reserving juice for sauce. Stir drained pineapple into batter.

Pour batter into a greased and floured 10" fluted tube pan. Bake in a 325º oven about 65 minutes or till a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Serve cake with warm Run-Caramel Sauce.

Sauce:

In a small saucepan combine one 12 oz jar caramel ice cream topping and 1-2 tbsp dark rum or reserved pineapple juice: heat just till bubbly.

 

 

 

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