Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat. Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour sauce over pineapple and set pan aside. Sift together flour, baking powder, soda and salt. Set aside Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter. Yield: 10 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PICK OF THE DAY SHOW #PD7721 03/11/97 Posted to MC-Recipe Digest V1 #525 by Dorothy Tapping
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 10|
|Calories from Fat: 921 (61%)|
|Amt Per Serving||% DV|
|Total Fat 102.3g||136 %|
|Saturated Fat 62.2g||311 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 570.1mg||175 %|
|Sodium 294.7mg||10 %|
|Potassium 321.9mg||8 %|
|Total Carbohydrate 138.5g||41 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 136.4g|
|Protein 14.6g||21 %|
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Calories per serving: 1512
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