Best 7 Gingerbread Cake With Caramelized Pineapple And Rum Cream Recipes

GINGER RUM CAKE

Steps:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM

Steps:

• Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
• Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
• In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
• Reduce speed to medium.
• Add eggs, 1 at a time, beating well after each addition.
• In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
• Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
• Pour batter into prepared pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire tack 20 minutes.
• Loosen cake from pan.
• Invert cake onto rack; cool completely.
• Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
• Slice pineapple lengthwise into quarters.
• Remove core from each quarter.
• Cut each quarter crosswise into 1-inch slices.
• In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
• Add pineapple to skillet; arrange in single layer.
• Cook pineapple 15 minutes, turning pieces over once.
• Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
• Add confectioners' sugar and rum and beat just until stiff peaks form.
• Sprinkle cake with confectioners' sugar.
• Serve cake with Caramelized Pineapple and Rum Cream.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM

Steps:

• Prepare gingerbread cake: Preheat oven to 350 degrees F. Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
• In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.
• In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
• Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire tack 20 minutes. Loosen cake from pan. Invert cake onto rack; cool completely.
• Prepare caramelized pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters. Remove core from each quarter. Cut each quarter crosswise into 1-inch slices.
• In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine. Add pineapple to skillet; arrange in single layer. Cook pineapple 15 minutes, turning pieces over once.
• Prepare rum cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form. Add confectioners' sugar and rum and beat just until stiff peaks form.
• Sprinkle cake with confectioners' sugar. Serve cake with Caramelized Pineapple and Rum Cream.
• Nutritional Information given is for one serving cake without garnish.
• One serving cake with pineapple and cream: About 540 calories, 5 g protein, 80 g carbohydrate, 23 g total fat (14 g saturated), 2 g fiber, 101 mg cholesterol, 380 mg sodium

CARAMEL PINEAPPLE CAKE

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake:
• Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.