Beat the winter blahs with a new twist on an old favorite!
Now that the holidays are over, it’s time to plan ahead, beat the January blahs. What better way to do that than with cake! You may already have guessed, I am sort of obsessed with cake – I love it! Any cake! All cakes!!
I’ve decided to explore a new cake every month for 2013 with this ‘CAKE OF THE MONTH’ feature. What could be better than a cake to look forward to… yum! So let’s meet back here the last Friday of every month during 2013.
Spiked Upside Down CakeEMAIL Recipe Share on Facebook
- 9 Tbsp unsalted butter, divided
- 1-1/2 cups brown sugar
- 1 pineapple, peeled, carved and sliced into 1/8" thick slices
- 1/4 cup raisins
- 3 Tbsp Jamaican Spiced Rum
- 1 can coconut milk
- 3 large eggs, lightly beaten
- 1 Tbsp lime zest and 2 Tbsp lime juice
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp cardamon
- 1 tsp salt
- Preheat oven to 350ºF. Pour the rum over raisins and set aside.
- Melt 5 Tbsp butter and add to 9-inch spring-form pan (you can also use a square or rectangle - be creative!). Tilt to coat bottom and sides. Sprinkle with 1/ cup sugar and arrange pineapple slices - you can overlap if you like. Arrange spiked raisins over top in open nooks.
- In a large microwaveable bowl, microwave coconut milk and 4 Tbsp butter in 20-second intervals just until melted, but not hot. Whisk in remaining sugar. Whisk in eggs, lime zest and juice, and vanilla.
- Whisk together flour, baking powder, and spices. Add flour mixture in 3 additions to milk mixture, whisking until smooth.
- Pour batter over pineapple and spread to flatten top. Tap pan on the counter to remove any bubbles.
- Bake until cake is golden and set in middle, about 1 hour. Let cool then invert on to platter and remove form. Serve warm with whipped cream or ice cream.