The pineapple: Day before, using a syringe pierce pineapple and infuse with 4 ounces of gold tequila.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 tsp salt
1/2 tsp soft cinnamon (grated)
6 tablespoons butter (soft but NOT melted)
3/4 cup sugar
2 large eggs
3 tbsp gold tequila
3/4 cup buttermilk (remove 1tbsp and reserve)
Whisk all dry ingredients together in a bowl.
In Mixer add butterand sugar and beat until light (at least 4 minutes) Add the eggs one at a time beating for 1 minute after each egg. Beat in the tequila in a steady stream on medium speed. Add the flour mixture alternately with the buttermilk. Leave batter stand while preparing pinapple.
Core and cut the pineapple into small pieces for cupcakes or slightly larger for cake. (Cupcakes I cut into 1/4 inch cubes) For the Cake I cut rings that are just over 1/4" thick.
For the topping (bottoms up) 4 tbsps butter, 2/3 cup dark brown sugar, 1 tbsp gold tequila, Your prepared pineapple.
Cupcakes: place a small amount 1 1/2 tbsp pineapple topping in bottom of each liner (must be foil) you can fleck with maraschino cherries if you like
Cake: Lightly grease 2 sandwich pans and arrange your pineapple topping on bottom, you can fleck with maraschino cherries if you like
Cupcakes: using a server, drop in batter so that your cake liners are 2/3 full (you need size 70 or 75 for these) Top with brown sugar cake filling. Bake 23 minutes @ 350 degrees
Cake: Pour batter divided equally between both pans. You will layer these after cooled with brown sugar cake filling. Cake bakes for 45 minutes @ 350 degrees
Brown Sugar Cake Filling:
4 egg yolks, beaten
1 cup brown sugar
8-oz. sour cream + 1 tbsp reserved buttermilk
2 tablespoons flour
Pinch of salt
1 tsp tequila or vanilla
Directions:In a saucepan, mix together all the ingredients except the nuts and vanilla. Cook and stir the filling over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add the vanilla, stir well.
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