Boiled Pineapple Fruit Cake Recipe

Do you enjoy cakes that are simple, fruity, and juicy? This is your dessert; all you need is an oven and a desire to cook.
At my grandmother Mara’s house, this dessert recipe was the highlight of family meals. It was prepared by my aunt Edita at many family gatherings, including the grape harvest in La Forraqueira and the “Virxen da Costria” party in La Penalba. She’d been doing it her whole life and came out with her eyes closed. I just liked it as a kid, and I had no idea it would become a classic in my kitchen.
This style of inverted pineapple cake is quite traditional. This type of sponge cake was made a century ago with a sugary topping made from fruits in syrup and caramel.
The uniqueness of this cake is that it is baked upside down with the cover at the bottom of the mold, so it must be unmolded before serving. You can also try our tatin suggestions, such as the classic apple tarte tatin or the unique peach tarte tatin.
The result is an impressive, fruity aroma and juiciness that is enhanced by drinking the top. Although pineapple is delicious, nothing prevents you from substituting your favorite fruits in its place.

Boiled Pineapple Fruit Cake

Boiled Pineapple Fruit Cake Recipe

Yield: 1
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This style of inverted pineapple cake is quite traditional. This type of sponge cake was made a century ago with a sugary topping made from fruits in syrup and caramel.The uniqueness of this cake is that it is baked upside down with the cover at the bottom of the mold, so it must be unmolded before serving. You can also try our tatin suggestions, such as the classic apple tarte tatin or the unique peach tarte tatin.

Ingredients

  • 300 g. wheat flour
  • 200 g. white sugar
  • 50 g. butter or 40 ml mild olive oil
  • 1 Natural or pineapple yogurt of 125 g.
  • 1 sachet of chemical yeast or booster (16 grams)
  • 4 large eggs
  • The zest of a lemon or an orange
  • To make the caramel: 5 tablespoons of white granulated 
  • sugar and a little water
  • 1 can of medium pineapple in syrup (510 g. Drained)
  • 2 tablespoons vanilla flavoring

Instructions

How to Make a Juicy Pineapple Cake :

  1. cDo you enjoy cakes that are simple, fruity, and juicy? This is your dessert; all you need is an oven and a desire to cook.
  2. cAt my grandmother Mara's house, this dessert recipe was the highlight of family meals. It was prepared by my aunt Edita at many family gatherings, including the grape harvest in La Forraqueira and the “Virxen da Costria” party in La Penalba. She'd been doing it her whole life and came out with her eyes closed. I just liked it as a kid, and I had no idea it would become a classic in my kitchen.
  3. cThis style of inverted pineapple cake is quite traditional. This type of sponge cake was made a century ago with a sugary topping made from fruits in syrup and caramel.
  4. cThe uniqueness of this cake is that it is baked upside down with the cover at the bottom of the mold, so it must be unmolded before serving. You can also try our tatin suggestions, such as the classic apple tarte tatin or the unique peach tarte tatin.
  5. cThe result is an impressive, fruity aroma and juiciness that is enhanced by drinking the top. Although pineapple is delicious, nothing prevents you from substituting your favorite fruits in its place.

Preparing the caramel for the cake's base:

  1. To get the temperature right, we heat a saucepan or a frying pan over medium heat.
  2. In the following order, combine the ingredients: 5 tbsp white granulated sugar and a splash of water (3 heaped tablespoons).
  3. We will leave the sugar over medium heat without stirring (at first, we should not move the sugar with a wooden spoon because it will cake) and watch as small bubbles form and the sugar changes color.
  4. When this happens, we stir with a wooden spoon and help to mix everything together.
  5. Remove from the heat and continue to stir until the caramel has reached the toasted honey color.
  6. We waited a minute for it to temper. We soak the mold in the liquid caramel, first covering the bottom and then gradually turning or tilting the walls. Always continue until the entire base and a portion of the sides are caramelized.
  7. Once the caramel has hardened, you can see how some small cracks form, which we will save for the next step.Don't miss the video I've included below. It demonstrates how easy it is to make caramel at home.

Making the pineapple inverted cake cream:

  1. We use the container of yogurt as a measuring device to determine how much of each ingredient to use. Nonetheless, I've included the weights in grams of all the ingredients to make things easier for you.
  2. We thoroughly wash the lemon and grate it without reaching the white part, which can become bitter. We made a reservation.
  3. So that you can prepare this cake more easily and that it turns out perfectly. All of the ingredients must be at room temperature and ready.
  4. The butter should be "smooth," that is, soft but not runny. We won't forget anything if we have everything on hand, and the end result will be delicious.
  5. In a large mixing bowl, cream the butter and sugar together until a fluffy and soft dough forms; once this consistency is reached, add the tablespoons of vanilla aroma and continue to beat. We continue to add the eggs one at a time. The mixture must be creamy and smooth.
  6. Combine the chemical yeast with the previously sifted flour, yogurt, and lemon zest in a mixing bowl. We use the mixer to make sure there are no lumps.
  7. We layer the pineapple slices on top of the caramel in the mold, covering the entire surface.

Making the pineapple cake and presenting it:

  1. 10 minutes before putting the cake in the oven, we preheat it to 200o C.
  2. We bake the cake at 180o C for 35-40 minutes, or until the top is golden brown
  3. We cover it with aluminum foil for the last 10 minutes so it doesn't burn us. We prick it with a fork every now and then to see if it's done, until it comes out clean.
  4. After baking, we prick the cake with a fork and pour the syrup that came with the pineapple tin on top with a spoon. We don't want a completely drunk cake, but we do want the dessert to be juicy.
  5. If there is a piece of pineapple stuck to the mold, we unmold with caution. We take it out and place it without any difficulty.




Notes

  • This dessert is richer cold, so we let it cool in the fridge for 3 hours before serving; it is fantastic from one day to the next. It has a fantastic flavor and a delectable presentation.
  • I encourage you to try it at home; the outcome is impressive. This album contains all of the photos of the step-by-step process for making this pineapple cake.

Nutrition Information
Yield 1
Amount Per Serving Calories 1000

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