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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 24 |
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Directions: Preheat oven to 350 F. To make topping: Combine 6 tablespoons of the unsalted butter or margarine, 1 cup of the packed brown sugar, and the honey in a medium sized saucepan. Cook over medium heat, stirring with a wooden spoon, until well blended and smooth. Pour into an ungreased 13x9 inch b
aking pan, tilting to evenly coat the bottom of the pan. Arrange pineapple slices in a decorative pattern in pan and sprinkle with dried currants and 1/4 cup of the sliced almonds. In a small bowl combine rum, pineapple juice, and buttermilk. In another small bowl mix flour, baking powder, cinnamon, nutmeg, salt, and cloves together. In a large bowl cream 6 tablespoons of the butter and 1 cup of the packed brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extracts, scraping down the sides of the bowl. In three additions, beat in on low speed of an electric mixer the flour and rum mixtures alternately, beating for about 45 seconds after each addition.
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