Wednesday, November 14, 2007

Bacardi Pineapple Cake with White Chocolate & Caramel Buttercream


Yah, I'm sweet on you.

Butter Cake:
1 cup all-purpose flour, sifted
1 cup graham cracker crumbs
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup Bacardi Rum
1/4 cup milk
1 teaspoon vanilla

Pineapple Filling:
1/2 c. sugar
1 tbsp. cornstarch, 1 tbsp. butter
1 1/2 c.crushed pineapple
(drain but reserve the juice for later use), Dash salt.

Pineapple Rum Syrup:
1/4 cup Bacardi rum
1/4 cup hazelnut or vanilla syrup
1/4 pineapple juice

Buttercream Frosting Base:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp Vanilla
2 tsps Bacardi rum
3 cups confectioners’ sugar
2 Tbs heavy cream or milk
1 cup white chocolate pieces

Caramel:
1 cup brown sugar (packed)
1/2 cup butter
1/8 cup milk
2 tsp vanilla
1 cup powdered sugar


Procedure:
To prepare the Butter Cake: Mix flour, graham crumbs, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk & rum. Add vanilla. Mix until blended; add remaining flour, milk and rum, and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans. Bake at 350° for 25–35 minutes, or until cake springs back when lightly touched near center.

For the Pineapple Filling: Combine 1/2 c. sugar, 1 tbsp. cornstarch, 1 tbsp. butter, 1 1/2 c. drained, crushed pineapple (reserve the juice for later use), Dash salt. Combine ingredients, cook stirring constantly until thick and clear. Cool before using.

For the Pineapple Rum Syrup: 1/4 cup Bacardi rum, 1/4 cup hazelnut or vanilla syrup, 1/4 pineapple juice (reserved from filling). Combine all ingredients in a measuring cup and set aside.

For the Caramel Sauce: Melt butter and brown sugar and boil for 2 mins, then add the milk. Let the mixture come to a boil again and then stir in vanilla. Let sit until room temp. Stir in powdered sugar.

For the Buttercream Frosting Base: Melt the white chocolate pieces in double boiler or microwave until completely smooth. Set aside. Combine butter and shortening in a mixer and then add sugar alternately with the cream and rum and vanilla. Stir in the salt, then add the melted white chocolate. Add the caramel mixture to the buttercream and mix well.

To assemble the cake, split the layers with a serrated knife and brush them liberally with the pineapple rum syrup by using a pastry or BBQ basting brush. Begin with bottom layer and then top with 1/3 of the pineapple filling. Then add the next layer and repeat the syrup brushing and then the filling addition. Continue this process with the remaining later and then frost with the White Chocolate Caramel Buttercream Frosting. Garnish with melted white chocolate and buttercream twirls. Serves 10-12. Or one. :)

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this