Puerto Rican Pineapple Rum Cake


Puerto Rican Pineapple Rum Cake



Ingredients

    For the glaze and the pineapples
  •     1⁄2 cup packed light brown sugar
  •     1 1⁄2 cups dark rum
  •     1⁄4 cup unsalted butter
  •     1⁄2 pineapple, cored and cut into 1/4-inch-thick slices

    For the cake
  •     1 cup unsalted butter
  •     2 cups sugar
  •     4 large eggs
  •     1 teaspoon pure vanilla extract
  •     1 teaspoon dark rum
  •     2 1⁄2 cups all-purpose flour
  •     1⁄2 teaspoon kosher salt
  •     1⁄2 cup crushed pecans
  •     vanilla ice cream, for serving


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