Servings: 9 to 12
Here’s a dessert designed to beat the winter blues. Take one bite of this rum-spiked pineapple-mango cake, and you can practically hear steel drums playing an island tune.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was exactly as delicious as the recipe sounds. Using rum is essential. All the flavors--pineapple, mango, coconut, vanilla, butter, rum--shone through, and it was the perfect ending for a dinner with friends in Hawaii. Before we ate, my guests kept commenting how beautiful it was, and once I served it, there was little talking at all--every bite was eaten.
This is a pretty and tasty cake that I made for a small party. My guests devoured it, but it was not quite as special as I was expecting. The flavor of rum is a bit too strong. I couldn't taste either the coconut or the lime in the cake. Next time I would use less rum in the batter and I'll double it for a bigger cake.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?