I baked a moist cake!

This is actually very exciting because every time I bake, it is hit or miss. Not just baking, anything dessert-like is a bit tough for me. Notice that this is my first dessert post? :-). Let me give you a couple of recent examples. I tried to make magic bars (also called 7 layer). They tasted OK, but I over-baked them and they were a little dry. Then I made fudge and even though I have made fudge numerous times just fine, this time it didn’t set! Then I made popovers. A recipe that usually works great, the popovers super poofy, but this time? Flat. Ha! So I am quite excited about this cake!

Moist, tender, brown sugary and delightful. I baked it for Tejas’s b’day and although he isn’t a big sweet tooth, he loved it!

This recipe I found on the Food Network years ago and it was courtesy of Gourmet Magazine. I made a few slight changes, but not anything that would alter how the cake bakes (I don’t think). I used canned pineapple (as if I can get nice rings out of a fresh one! maybe I should get this handy tool) and used normal rum because that is what we had and skipped the extra rum on top (so it would be kid friendly). I also used salted butter. The original recipe says to use a well seasoned 10 inch cast iron skillet. Ours cast iron skillet happens to be 12 inch and not well seasoned, so I used a round glazed stoneware 10 inch pie dish. I think a round glass cake pan would work too. If you use a metal pan it might alter the cooking times, but I’m sure how since I’m definitely not a baker!

Topping
3/4 cup butter
3/4 cup packed light brown sugar
1 can pineapple rings in 100% pineapple juice (not syrup)

Batter
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter (room temperature)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon rum
1/2 cup unsweetened pineapple juice (from the pineapple can)

1. Heat oven to 350 degrees.
2. Melt the butter in a skillet and add the brown sugar.
3. Cook for about 5 minutes stirring often.
4. Pour into the skillet, pie pan, or whatever you are baking in.
5. Lay the pineapple rings on top of the brown sugar and butter mixture overlapping the rings a little.
6. Sift the flour, baking powder, and salt into a bowl.
7. In another bowl using a hand mixer, beat the butter until light and fluffy.
8. Slowly beat in the sugar.
9. Beat in the eggs, one at a time, and then the vanilla and rum.
10. Add 1/2 of the flour mixture and beat on low speed until just mixed.
11. Beat in the pineapple juice (it will look a little curdled).
12. Add the rest of the flour mixture and beat on low speed until just mixed.
13. Spoon onto the pineapple and spread it around. It will be quite thick. I was worried about how thick it was, but it worked perfectly!
14. Bake for 45 minutes or until a knife comes out clean.
15. Let sit for 5-10 minutes and then very carefully flip the cake onto a plate.