Upside Down Pinneapple Cake With Warm Caramel Sauc... |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a recipe from a course I went to, has a different touch from the traditional one,the sauce is from Henrie. I love it, hope you like it. Ingredients:
for the cake |
1 cup butter |
1/3 cup sugar |
3 eggs |
7 grs. vanilla |
1 can condensed milk |
1 cup flour |
1 teaspoon baking powder |
1 can pinneapples in syrup |
3/4 cup pinneapple syrup(from the can) |
canned cherries |
walnuts |
caramel |
1/3 cup caster sugar |
1/4 cup butter |
sauce |
1 cup of sugar |
1/2 cup of butter |
1/2 cup half and half |
1 1/2 tbsp. vanilla |
2 tbsp.rum |
Directions:
1. grease and line round mold.
2. Caramel
3. Prepare caramel by putting butter and sugar in a saucepan on medium heat, until the sugar has melted.
4. For the cake
5. With a mixer cream butter, and sugar until light and fluffy, add vanilla and eggs one by one. Add sifted flour, baking powder and mix well.
6. Blend both mixtures adding the condensed milk, the pinneapple syrup.
7. Place the caramel on the base of the mold, then the pinneapples an the cherries in the center,
8. Pour the batter and bake for 50 min.medium oven.
9. For the sauce
10. In small saucepan melt butter with the brown sugar over medium heat, bring to a boil whisk constantly , remove from heat and whisk the vanilla, rum and the milk.
11. Serve warm or cool with the cake, as desired.
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