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Caribbean Pineapple Upside Down Cake

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Pineapple upside down cake has been a cherished dessert for generations, with fond memories going back before the 1950’s. We decided it was about time to give the recipe a bit of a facelift while still keeping true to the its roots. What we ended up with is a cake that’s fruity, bold, and more flavorful than ever. A melody of allspice and bay leaves give this upside down cake a vibrant Caribbean flair. Although, the true star of the show here is long pepper. The pine cone-shaped spice is gingery and has notes of cardamom and black pepper. This flavor in the gooey caramel at the bottom layer of this cake is simply other-wordly. Buttery, fluffy, fruity, spicey — this is everything you’d want wrapped up in one drool-worthy dessert!

When preparing the vanilla bean, lay it flat and flatten the bean with the back of your knife. For seed removal, use a sharp knife to slice the vanilla bean down the middle, lengthwise, creating two long halves. Using the backside of the knife, run down the length of each split open pod and scrape out the seeds. Use the seeds for the recipe.

It is highly suggested to keep the vanilla pod shells and use them in the future for a custard infusion, like ice cream. Another fantastic use is to infuse your own vodka or bourbon with these pods. We made incredible French Martinis with our own vanilla infused vodka, check it out here.

Get the Spice (Long Pepper)


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