PINEAPPLE RUM CREAM RECIPES RECIPES

Steps:

• Combine milk, sugar, and yeast in the bowl of a stand mixer; let stand 5 minutes or until foamy. Turn mixer on low speed; gradually add 1 cup flour, beating until blended and scraping down sides of bowl as needed. Add salt and 6 tablespoons butter; beat at low speed until smooth. Add eggs, 1 at a time, beating until incorporated and scraping down sides of bowl as needed. Gradually add remaining 3 cups flour, beating until blended. Increase mixer speed to medium; beat until dough forms a ball and begins to pull away from sides of bowl. Beat 4 more minutes or until dough is smooth and elastic.
• Coat inside of a large bowl with canola oil. Place dough in bowl, turning to grease top. Cover with plastic wrap; place bowl in a warm place (80° to 85°), free of drafts. Let stand 1 hour or until dough doubles in bulk. Punch dough down; transfer to a lightly floured surface. Roll dough into a 12- x 16-inch rectangle.
• Spray a 13- x 9-inch glass or ceramic baking pan lightly with cooking spray, and line with parchment paper. Whisk together brown sugar and pumpkin pie spice in a small bowl. Whisk together preserves, orange zest, and remaining 6 tablespoons butter in a medium bowl. Spread butter mixture evenly over dough, leaving a 1-inch border; sprinkle with brown sugar mixture and pineapple, pressing lightly to adhere. Roll dough, in a jelly-roll fashion, starting at 1 long side. Cut crosswise into 12 even slices. Arrange in prepared baking pan. Cover with plastic wrap; place pan in a warm place (80° to 85°), free of drafts. Let stand 45 minutes.
• Preheat oven to 325°. Uncover dough. Bake 25 to 30 minutes or until golden. Let cool 10 minutes. Drizzle evenly with Rum-Cream Cheese Glaze.

Steps:

• Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
• Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
• In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
• Reduce speed to medium.
• Add eggs, 1 at a time, beating well after each addition.
• In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
• Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
• Pour batter into prepared pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire tack 20 minutes.
• Loosen cake from pan.
• Invert cake onto rack; cool completely.
• Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
• Slice pineapple lengthwise into quarters.
• Remove core from each quarter.
• Cut each quarter crosswise into 1-inch slices.
• In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
• Add pineapple to skillet; arrange in single layer.
• Cook pineapple 15 minutes, turning pieces over once.
• Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
• Add confectioners' sugar and rum and beat just until stiff peaks form.
• Sprinkle cake with confectioners' sugar.
• Serve cake with Caramelized Pineapple and Rum Cream.