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Pineapple Spice Cake Recipe from Boma, Animal Kingdom Lodge


1 cup Brazil nuts
1 cup Butter
1 T. Honey
1 cup Sugar
6 each Egg yolks
½ t. Ground cinnamon
½ t. Ground nutmeg
½ t. Ground ginger
½ t. Ground allspice
½ t. Salt
½ t. Baking soda
1 cup All-purpose flour
½ each Pineapple, diced and sautéed
8 ounces Water
4 ounces Rum
4 ounces Sugar for syrup
8 ounces Fondant
8 ounces Heavy cream
2 each Vanilla beans

Yield: 15 servings


Toast Brazil nuts, cool, then grind. Set aside.

Make brown butter with vanilla beans. Remove from heat, add honey, and then set aside to cool.

Whip egg yolks with half the sugar.

Combine all the dry ingredients, and then stir in brown butter. Add the yolks. Whip the egg yolks with the rest of the sugar to stiff peaks, and then fold into above.

Fold the diced, sautéed, and cooled pineapple into the batter. Pour batter into dome molds.

Bake in a 340° oven for about 25 minutes. When they come out, set on a rack for glazing.

Make a syrup with the rum, sugar, and water. Brush on the cakes while still hot.

Heat up the fondant and pipe frosting on each dome. Set aside to cool.

Whip the heavy cream to stiff peaks. Pipe a dollop on top of each dome.



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