Here’s a dessert designed to beat the winter blues. Take one bite of this rum-spiked pineapple-mango cake, and you can practically hear steel drums playing an island tune.
betway电子竞技俱乐部
用于浇头
1-1/2 oz. (3 Tbs.) unsalted butter; more for the pan
3/4杯包装的浅红糖
3 Tbs. dark rum
1large ripe mango, pitted, peeled, and sliced crosswise 1/4 inch thick
1small ripe pineapple, peeled, cut lengthwise into eighths, cored, and sliced crosswise 1/4 inch thick
蛋糕
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
2 tsp. baking powder
1tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, at room temperature
1/2杯砂糖
2汤匙。黑朗姆酒
1Tbs. finely grated lime zest (from 2 medium limes)
This was exactly as delicious as the recipe sounds. Using rum is essential. All the flavors--pineapple, mango, coconut, vanilla, butter, rum--shone through, and it was the perfect ending for a dinner with friends in Hawaii. Before we ate, my guests kept commenting how beautiful it was, and once I served it, there was little talking at all--every bite was eaten.
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