A little bit of tropical paradise in your mouth. This is a very soft, moist, and at the same time crumbly cake because of the whole wheat pastry flour. The gooey pineapple rum sauce holds it all together like a Bermuda lime-washed roof in February. It is surprisingly good.
Pineapple Pound Cake with Pineapple Rum Goo
Whole wheat pastry flour - 2.5 cups
Butter - 1 sticks unsalted = at room temperature
Sour Cream - 1 cup
Eggs - 3 = separate yokes from egg white
Sugar - 1/2 cup
Vanilla - 1 tsp
Salt - 1/2 tsp
Baking Soda - 1.5 tsp
Crushed Pineapple - 1 cup = drained
1- Whip egg white until stiff on high. About 3 minutes. Set aside.
2- Mix flour, baking soda and salt together. Set aside.
3- Whipped butter for one minute. Then add in the sugar mix well.
4- Add in the egg yokes and mix well. Then add the vanilla.
5- Alternately add in the flour mixture and the sour cream and mix well.
6- Add in pineapple and rum. Also mix well.
7- Finally, by hand and slowly fold in the egg white. Do not over-mix
8- Pour the batter into a buttered bundt pan. Bake in a pre-heated oven at 350 deg F. Bake for about 40 minutes or until a tooth pick comes clean and the edge and slightly golden brown.
Pineapple Rum Goo
Cream Cheese - 4oz = 0.5 package = room temperature
Butter - 1/4 stick = room temperature
Powder Sugar - 3 tbsp
Vanilla Extract - 1 tsp
Salt - pinch
Crushed Pinapple - 1 cup drained
Bermuda Gold Liqueur - 2 tbsp. Add more to taste. More is probably better. If you want strong rum taste, switch to real rum.
1- Beat cream cheese and butter on high until well mixed.
2- Add in the remaining ingredients and beat until it's nice and fluffy.
3- Mix in pineapple and rum. Serve with cake.
4- Garnish with pineapple chunks if you have it.
N.B. I found the canned pineapple not having too much flavor. I would like to try some frozen or fresh pineapple if it's in season next time.