Sunday, May 31, 2009

Two Week Countdown till sailing in paradise! Time for a new recipe... PAINKILLER CAKE

Two weeks from today we will be on our own little catamaran sailing the warm, glistening Caribbean Sea. AHHHHHHHH...... In honor of the wonderful Caribbean, I'm posting a favorite recipe. This is actually a drink (maybe recipe to follow) called the Painkiller, but this has been modified to become your dessert.

Source: Walker's Website

1 pkg pineapple cake mix - Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix works best
1 small pkg Jello Coconut Cream Instant Pudding Mix (or vanilla is almost as good)
4 eggs
1 cup pineapple juice
1 8oz can chunk pineapple in juice
1/2 cup dark rum
1/2 cup Coco Lopez (cream of coconut - NOT coconut milk)
1 cup coconut flakes (if you like coconut)

1/2 cup butter
1 cup sugar
1 1/2 cup orange juice
1/4 cup Coco Lopez
1 cup dark rum
1/2 cup Gran Marnier

Fresh grated nutmeg

1. Pour the cup pineapple juice in saucepan. Strain the juice from the can of chunk pineapple, adding the juice to the pan. Reduce the liquid over med.-high heat until you have 1/2 cup of liquid in pan. This intensifies the pineapple flavor.
2. Very lightly chop the pineapple chunks (5 quick pulses in food processor)
3. Mix all of cake ingredients and pour into greased pan. A bundt pan will cool quicker, but you can use a loaf-type pan.
4. Bake at 350 degrees. Cake should be done in 45 minutes (bundt pan). This cake rises a LOT, so leave lots of room in the oven above the pan. When cake starts to turn nice and brown on top, check for doneness with toothpick. Don't overcook.
5. About 30 minutes after putting cake into oven, make the glaze. Bring butter, sugar, o.j., and Coco Lopez to a boil over med. heat. Remove from heat, add the rum and Grand Marnier. Return to heat, and reduce over high heat until the glaze reaches 240 degrees (soft ball candy stage).
6. Drizzle glaze over cake while cake is still warm. Drizzle from the center, allowing glaze to run to edges. Once top has been covered, let cake rest for a couple of minutes while the glaze runs down the sides. Slowly add more glaze to the very top. Don't worry about the glaze that runs off the side, it will form a delicious soft candy as it cools.
7. Grate a very light sprinkling of fresh nutmeg over glaze.
8. Sprinkle coconut flakes over top, optional.

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