Jamaican
Christmas Fruit Cake are a staple of Christmas. They're even nicer for
children, especially if they glow in the dark as pointed out in my blog article
entitled “How
to make Glow-in-the-Dark Jamaican Christmas Fruit Cake”.
But
this Christmas, the Pineapple is set to rule the Cake world. Imagine a pina
colada in fruit cake form but all sparkly; that's a Glow-in-the-Dark Jamaican
Pineapple Rum Cake.
 |
With
Sorrel being in short supply and JP Tropical Foods is now selling pineapple
slices in supermarkets as reported in my blog article
entitled “Why
JP Tropical Foods Pineapples will be a hit in Jamaica this Christmas”, you
knew that Pineapple Cake was going to be a thing in Jamaica!
So
without further ado, let me introduce you to my latest creation, the
Glow-in-the-Dark Jamaican Pineapple Rum Cake. Run to your nearest Hi-Lo
Supermarket an gather these ingredients:
1.
1 pineapple, peeled & cored
2.
1/4 to 1/2 grated coconut
3.
2-1/4 cup butter divided into 1 cup
& 1-1/4 cup
4.
1-1/4 cup buttermilk
5.
3/4 cup evaporated milk
6.
1 Cup Schweppes Tonic Water
7.
5 large eggs
8.
3-3/4 cups flour
9.
3-3/4 cups sugar, divided into 2-1/2
sugar & 3/4 cup sugar
10.
1 cup confectioners sugar
11.
1/2 teaspoon salt
12.
2-1/4 teaspoon baking soda
13.
3 tablespoons Jamaican Wray & Nephew
Rum
14.
1-1/4 teaspoon pineapple extract
15.
2 teaspoons vanilla extract
The
directions are so easy, even if you were already taste-testing the Jamaican
Wray & Nephew Rum, you could still make heads and tails of this recipe:
1.
Preheat oven to 350 degrees Farenheit.
2.
Peel and core the pineapple.
3.
Finely chop or crush enough of the
pineapple to make 1-1/2 cups.
4.
Place leftover pineapple in the refrigerator
to use in another dish or to garnish the cake.
5.
Grease and flour four 9 lb cake pans.
6.
Place 1-1/4 cup butter and 2-1/2 cups
sugar in large mixing bowl.
7.
Cream until smooth and well-blended.
8.
One at a time, add the eggs, beating
each one into the butter/sugar mixture before adding the next one.
9.
In another mixing bowl, mix together the dry ingredients i.e. flour,
salt and baking soda
10.
In a third bowl, combine the liquid
ingredients i.e. pineapple extract, the rum and the buttermilk
11.
Add a small amount of the dry
ingredients to the sugar/butter mixture and stir in.
12.
Then add a small amount of the liquid
ingredients and stir those in.
13.
Alternate adding dry and wet
ingredients, stirring after each addition.
14.
Fold in the pineapple when all of the
liquid ingredients and all of the dry ingredients have been thoroughly mixed
with the sugar/butter mixture
15.
Divide the batter between the four pans
and bake approximately 20 – 25 minutes.
16.
Check for completeness by sticking a
toothpick into the center of the cake; if clean, the cake is done. Cool cakes
completely before removing from pans.
The
Jamaican Pineapple Rum Cake has now been upgraded with new super-powers. It’ll
glow the dark once you have a UV lamp handy. Even better, you can make
glow-in-the-dark glaze from the remaining butter, sugar, evaporated milk,
vanilla extract and Schweppes Tonic Water.
Just
add to a saucepan and boil over a medium heat for five (5) minutes. With some
leftover pineapple and cherries as garnish, you glaze can be layered on top of
the cake and the cakes will serves a family of 10 hungry-belly children. The
Glow-in-the-Dark Jamaican Pineapple Rum Cake will look like a super-cool oozing
yellow volcanoes that makes you a little tipsy.
Even
more awesome is when you turn off the lights and only your fiber optic
Christmas tree as described in my blog article
entitled “Why
Jamaicans Purchasing Fiber Optic Christmas Tree makes sense - Save on your
Electricity Bill this Christmas”
illuminates the living room irradiated by the glow of your
Glow-in-the-Dark Jamaican Pineapple Rum Cake!
