Let them eat cake!
The beat of the drums at 15:30 at Kaingo and Mwamba means one thing and one thing only. Tea time! Served on our river deck, accompanied by the happy grunt of wallowing hippos and the gentle call of cape turtle doves, it’s a delightful time for all.
Who doesn’t love a classic? Let’s be honest, you couldn’t get more classic than a pineapple upside-down cake. Andrew Junior, a talented entertainer and even more talented baker is the provider of the baked goods today. As always, Andrew and everyone else at Shenton Safaris want their readers and guests to enjoy the food we serve from your own home. So, read on to find the recipe below.
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 cup (145 grams) packed light brown sugar
1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
85 gram butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla
15 ml pineapple juice
1/2 cup (120 ml) unsweetened pineapple juice
2 30 ml pineapple juice for sprinkling over cake (optional)
Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)
Preheat oven to 350°F (175°C).
Topping: Cut or slice pineapple into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four to five minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 35 to 45 minutes (I find this cooks more quickly in a 10-inch skillet). Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack. If you wish, skip adding the rum and replace with pineapple juice.
Serve cake just warm or at room temperature.