It’s an iced brown sugar cake made with pineapple, coconut, and lots of rum, rum, rum (photo #1)!
Goslings Black Seal (photo #2) is a full-flavored dark, barrel-aged rum blended in Bermuda from different triple pot-distilled rums.
The raw rum distillates come from Barbados, Jamaica, and Trinidad, Caribbean islands where the sugar cane grows.
The blended rum is then aged for 3 to 6 years in re-charred American oak barrels previously used to age bourbon.
The result is a rum with a rich, intricate flavor, well balanced with notes of sweet spices, stewed fruits, and vanilla.
Gosling’s Black Seal rum is Bermuda’s largest export!
If you don’t have Gosling’s but do have spiced rum, you can substitute it.
However, a bottle of Gosling’s Black Seal will enable you to make the popular Dark ‘n Stormy cocktail.
The recipe follows, but first:
> June is Caribbean Heritage Month.
1. MAKE the cake: Preheat the oven to 350°F/180°C. Butter three 9-inch/22cm cake pans. Line the bottoms with parchment paper and butter the parchment as well.
2. SIFT together the flour, baking soda, baking powder, and salt into the large bowl of a stand mixer. Whisk gently to combine. Add the brown sugar, butter, and 1½ cups of buttermilk to the dry ingredients. With the mixer on low…
3. BLEND the ingredients to incorporate. Then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
4. WHISK the eggs with the remaining ¼ cup buttermilk and the vanilla, and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter between the 3 pans.
5. BAKE for 25-28 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then turn them out onto wire racks, carefully peel off the parchment, and allow to cool completely.
6. MAKE the frosting. Place the egg white in the bowl of an electric mixer fitted with the whip attachment. Combine the sugar and water in a small, heavy saucepan and place over medium heat, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238°F on a candy thermometer.
7. BEAT the egg whites briefly at medium speed. Slowly add the hot syrup to the egg whites in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled. With the mixer on low speed…
8. GRADUALLY add the butter, a few tablespoons at a time, and continue to beat until a smooth, fluffy frosting forms.
9. ADD the coconut milk approximately 4 tablespoons at a time, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.
10. MAKE the pineapple filling. Combine the crushed pineapple, sugar, and lime juice in a large nonreactive skillet (enamel, nonstick, or stainless steel, but not aluminum, copper, or iron). Add the vanilla bean, including the pod. Warm over medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.
11. RAISE the heat to medium and simmer, stirring occasionally to prevent scorching, until the juices have almost completely evaporated and the pineapple has a jamlike consistency. Remove from the heat and discard the vanilla pod.
12. LET the pineapple filling cool completely before proceeding. (It can be made a day ahead and refrigerated. Return it to room temperature before using.)
13. ASSEMBLE. Place one cake layer, flat side up, on a cake stand or serving plate. Sprinkle a generous 3 tablespoons of rum over the cake. Spread half of the pineapple filling over the layer, leaving a 1/4-inch margin around the edge.
14. ADD the second layer, sprinkle with more rum, and cover it with the remaining filling. Top with the third layer, flat side up, and sprinkle with the remaining rum.
15. FROST the top and sides of the cake with the coconut buttercream. Decorate with coconut shreds and thin slices of pineapple.
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