A classic is a classic is a classic! We've added cardamom and cinnamon to spice up the cake and Blood Orange Oil in all it's orange floral glory!
This recipe is also awesome when made in full cake form! Follow directions as listed, but pour topping and cake batter into a greased 9" baking dish and bake for 40-45 minutes or until a toothpick comes out clean when checking 3/4 deep. Allow to cool just as you would for the mini cakes to set before serving!
Step 1 - Preheat oven to 350°F. In a non-stick pan, add olive oil, brown sugar, rum, spices and pinch of salt and simmer for 3 minutes over medium heat. Divide mixture between 8 ramekins then lay a pineapple ring in each ramekin on the sauce, followed by a cherry in the middle. Set dishes on a baking sheet and reserve.
Step 2 - In a small bowl, sift together flour, baking powder, baking soda, spices and salt and set aside. In a mixing bowl, whisk together olive oil, sugars and orange zest until well mixed. Then whisk in remaining ingredients until combined. Add in flour mixture to wet mixture and mix until smooth.
Step 3 - Gently pour or spoon batter over top each of the pineapples and cherries, carefully not to disturb the topping. Bake for 18-20 minutes, until a toothpick comes out clean when checking 3/4 deep - the topping at the bottom of the ramekin will be moist and look wet, but the cake batter should be baked through. Let cool on a baking rack for 5 minutes, but covering each cake with a serving dish and inverting, allowing cake to slide out in all it's saucy glory.