Gingerbread Cake with Caramelized Pineapple and Rum Cream
Immerse yourself in the warm, spiced indulgence of this Gingerbread Cake with Caramelized Pineapple and Rum Cream—a show-stopping holiday dessert that's equal parts cozy and decadent. This moist, richly spiced gingerbread cake combines the deep flavors of molasses, cinnamon, and ginger for a nostalgic base, beautifully complemented by golden, caramelized pineapple slices that add a tropical twist. Finished with a luscious dollop of airy rum-infused cream, this dessert is a perfect balance of bold and sweet flavors. With just 30 minutes of prep time, it's an easy yet impressive centerpiece for any festive gathering. Indulge in this fusion of classic holiday warmth and vibrant tropical tang!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams brown sugar
- 160 ml molasses
- 120 ml hot water
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 units large eggs
- 300 grams pineapple slices
- 50 grams granulated sugar
- 60 ml rum
- 240 ml heavy cream
- 20 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and grease a round 9-inch (23 cm) cake pan.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and molasses until smooth. Remove from heat and mix in the hot water. Let it cool slightly.
In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Add the eggs to the cooled butter mixture and whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Avoid overmixing.
Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, caramelize the pineapple slices. Heat a non-stick skillet over medium heat and sprinkle the granulated sugar evenly on the skillet.
When the sugar begins to melt and turns golden brown, add the pineapple slices. Cook for 2–3 minutes on each side until caramelized and lightly browned. Remove from heat and set aside.
To make the rum cream, whip the heavy cream and powdered sugar in a chilled bowl using a hand mixer until soft peaks form. Gently fold in the rum.
Once the cake has cooled for 10 minutes, remove it from the pan and place it on a serving plate.
Top the cake with caramelized pineapple slices and serve slices with a dollop of rum cream on the side.
Nutrition Facts
Calories |
4650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 669.6 g | 243% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 458.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 816 mg | 63% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4222 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
