Long Island Iced Tea Cakes

Name: Long Island Iced Tea Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 tbsp unsalted butter; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 2 1/2 tbsp rum; 1/4 cup pineapple juice; 1/4 cup sweet-and-sour mix; 1 1/4 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 1/2 tbsp blue Curaçao; blue food coloring; 1/2 cup unsalted butter; 1/3 cup brown sugar; 2 tbsp rum; 10 pineapple rings; spiked whipped cream; 1/2 cup sweetened flaked coconut; 10 maraschino cherries; 1/2 cup unsalted butter; 2 cup sugar; 4 eggs separated; 1 cup whole milk; 1 tsp vanilla extract; 3 tbsp liquor; 3 cup all-purpose flour; 4 tsp baking powder; 1/2 tsp salt; 1 1/2 cup powdered gelatin; 2 1/4 cup water or juice

Cuisine:American

Course:Dessert

30m prep 30m cook 1h ready

A playful dessert inspired by the classic cocktail, featuring rum-infused pound cake with blue Curaçao swirls, topped with a rum-brown sugar sauce, pineapple, whipped cream, coconut, and a cherry.

Nutrition (per serving, estimated)

Estimated based off 99 of 120 identified ingredients (per 100 g food data, scaled by amount).

Energy

3397 cal

Protein

43.3 g

Carbohydrate

446 g

Fiber

27.7 g

Sugars

281 g

Sodium

1647 mg

Total fat

154 g

Saturated fat

90.8 g

Monounsaturated fat

42.4 g

Polyunsaturated fat

9.3 g

Vitamins & minerals

Calcium: 700 mg
Iron: 15.9 mg
Magnesium: 191 mg
Phosphorus: 834 mg
Potassium: 1239 mg
Zinc: 5.35 mg

Let's Cook

Step 1.

Preheat the oven to 350°F. Grease 10 ramekins or a cupcake pan. If using ramekins, ensure pineapple rings fit; otherwise, cut rings into wedges to fit your pan.
Step 2.

In a mixing bowl, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Mix in 2 eggs. Stir in 1 teaspoon vanilla, 2½ tablespoons rum, ¼ cup pineapple juice, and ¼ cup sweet-and-sour mix. Add 1¼ cups flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Transfer one-third of the batter to a separate bowl and stir in 1½ tablespoons blue Curaçao and a few drops blue food coloring.
Step 3.

For the topping: In a saucepan over medium heat, stir ½ cup butter and ⅓ cup brown sugar for 3 minutes, or until melted. Remove from heat and stir in 2 to 3 tablespoons rum. Drop a spoonful of sauce and a pineapple ring into each ramekin or cupcake cup.
Step 4.

Spoon the yellow batter into the pans over the pineapple rings. Refrigerate for 30 minutes (chilling keeps the colored layers separate). Then add the blue batter, filling each cup almost to the top. Bake for 25 to 30 minutes.
Step 5.

Let the cakes cool. Loosen them with a knife, press a tray against the pan, and flip over to unmold. Top each cake with spiked whipped cream, toasted or untoasted coconut, and a maraschino cherry.