GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM

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.