DESSERT

Tropical Crown Cake

INGREDIENTS

CROWN CAKE

  • 2 tablespoons Darigold Butter, softened
  • 1/2 cup sliced almonds
  • 1 cup (2 sticks) Darigold Butter softened
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 1 tablespoon grated orange peel
  • 3/4 cup Darigold Sour Cream, room temperature
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 8-oz. can crushed pineapple, undrained
  • 1/2 cup mashed banana
  • 1 cup flaked coconut

ORANGE RUM GLAZE

  • 6 tablespoons Darigold Butter
  • 1/2 cup Orange Juice
  • 1/2 cup sugar
  • 2 tablespoons dark rum or 2 teaspoons rum extract

INSTRUCTIONS

Preheat oven to 325°. Butter 10-inch Bundt pan with 2 tablespoons butter and sprinkle almonds in the bottom; slightly press almonds into butter. Cream butter, sugar and eggs; add almond extract, rum and orange peel. Stir or sift dry ingredients together; add to butter mixture, blending well.

Add pineapple, including juice, banana and coconut; mix thoroughly. Pour into prepared pan and bake 1 hour or until toothpick inserted comes out clean. Cool in pan for 10 minutes; remove to serving plate. Poke cake with toothpick or skewer and carefully spoon glaze over surface of cake.

For glaze, combine all ingredients except rum in saucepan. Boil about 7 minutes or until syrupy. Remove from heat and add rum. Pour over cake while warm.

RECIPE YIELD/SERVING SIZE

Serves 10-12.