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[personal profile] misshepeshu
Oh my God, where have you been, you beautiful cake? I've been a fool to ignore you for so long. You're resilient, you're hard to fuck up, you're easy, and best of all, you take only two bowls and a skillet.

(I feel like there's an Eddie Izzard routine hiding somewhere in there.)

Anyway, the recipe, for your edification and my memory:

For the bottoming-that-will-becoming-topping (hur hur):
3/4 stick unsalted butter
3/4 cup dark brown sugar
One 20-oz. can pineapple rings, drained, with juice reserved
Pecan halves, as many as you want to sprinkle on, but 1/2 cup for those of you who are weak of heart and stomach and desire to have a measurement

For the batter:
1.5 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 stick unsalted butter
3/4 cup dark brown sugar
Juice from can of pineapple rings
Generous glug o' rum
As much vanilla as your little heart desires
Optional: spices like cinammon, cardamom, nutmeg. I didn't bother with them because I wanted pure pineapple goodness, but most recipes recommend them, and I imagine they'd all be super-tasty additions.

Directions for the topping:
Take your well-seasoned 10-inch skillet (or your mediocrely-seasoned 9-inch, as was my case) and melt the butter. Once it's stopped foaming, toss in the brown sugar and pecans. Stir until pecans smell toasty, and pat the topping flat. Lay down the pineapple rings in slightly overlapping circles.

Directions for the batter:
1. Pre-heat the oven to 350°F. Sift/stir the flour, salt and baking powder together.
2. In a large bowl, cream the butter until fluffy, then add the brown sugar and beat until even more fluffy.
3. Add eggs one at a time and continue beating until even fluffier. Add vanilla.
4. Add half of the flour and stir until just combined.
5. Add glug of rum to pineapple juice, then pour mixture into batter. Stir until combined.
6. Add the rest of the flour. You know what to do. Mixture will probably look a bit curdled, but that's OK, it's going to be delicious.
7. Pour batter into skillet and smooth it so that it's distributed evenly. Bake for 45-50 minutes, or until the tester comes out clean.
8. Once out, let the cake sit in the skillet for 5 to 10 minutes, then grab thee a big plate or serving platter, press it firmly against the skillet, and flip that fucker upside-down. A couple of pineapple rings or pecans stuck to the skillet? No problem. Grab those suckers off and pop them back where they belong. Keep the skillet upended on the cake for a little while to make sure all the delicious, delicious topping makes it onto the cake.
9. Eat while still warm. High-quality vanilla ice-cream recommended but not necessary. The only thing needed to truly enjoy this cake is shoving it into your cakehole.

So that came out sounding more like a guide to some strange (and messy) BDSM scene than I meant it to. Huh.

Anyway, I'm really looking forward to make all kinds of crazy upside-downy fruit cakes. Apple! Blueberry! Apricot! PEACH OMIGOD PEACH. I may even use frozen slices because I don't know that I can wait till summer for access to fresh.
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