Party for pineapples

THE 4TH ANNUAL Wahiawa Pineapple Festival on Saturday will bring the local community and visitors together in celebrating the rich history of pineapple in Hawaii.

4TH ANNUAL WAHIAWA PINEAPPLE FESTIVAL » Place: Wahiawa District Park, California Avenue » When: 10 a.m. to 4 p.m. Saturday; parade begins at 9 a.m. » Admission: Free » Call: 227-8229 or visit www.HawaiiPineappleFestival.com, or e-mail hma@hawaii.rr.com

Event highlights include celebrity chef appearances and pineapple-themed recipes by Alan Wong of Alan Wong's, Roy Yamaguchi of Roy's, Fred De Angelo of Ola at Turtle Bay, and Elmer Guzman of Poke Stop. There'll be free narrated trolley tours of Wahiawa, the Pineapple Parade and a pineapple dessert contest.

Other fun activities include:

To whet your appetite, organizers are sharing winning recipes from last year's pineapple dessert contest:

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Butter Rum Pineapple Upside-Down Cake

From 1st place winner Amanda Allison

6 pineapple rings (fresh or canned), reserve juice
1/2 cup spiced rum (such as Captain Morgan's)
1/4 pound (1/2 cup) butter
1 cup firmly packed brown sugar
1/4 cup reserved pineapple juice (can include some of the rum used to soak the pineapple)
1 cup granulated sugar
3 eggs, separated
1 cup all-purpose white flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped macadamia nuts
6 maraschino cherry halves (optional)

Marinate pineapple rings in rum overnight. Preheat oven to 350 degrees. Melt the butter and brown sugar in a large iron skillet (at least 12 inches), or other heavy, oven-proof pan. Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly in the melted butter and sugar until the cake batter is ready to go into the pan.

Mix the granulated sugar, reserved pineapple juice and egg yolks in a large bowl. Sift the flour, baking powder and salt in a separate bowl. Beat egg whites until peaks form. Quickly mix flour mixture into the sugar and egg mixture until well blended. Gently fold in egg whites.

Place one cherry half upside down in the middle of each pineapple ring. Sprinkle chopped macadamia nuts evenly over the rings. Gently spoon the batter over the pineapple rings and macadamia nuts.

Bake 20 to 25 minutes, or until a toothpick comes out clean. Let the cake cool until it is just warm to the touch, then invert over a large plate. Serve warm or at room temperature. Makes 8 servings.

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Pineapple Marmalade Cake

2nd place winner, Susan Inafuku

3 cups cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
1 1/2 teaspoons vanilla extract
3 eggs, room temperature
1 cup buttermilk
Pineapple syrup, pineapple marmalade and frosting (recipes follow)

Preheat oven to 325 degrees. Line the bottom of two 9-inch round cake pans with waxed paper. Sift together cake flour, baking soda and salt. Cream butter with an electric mixer until smooth.

Add sugar a little at a time; cream until mixture is light and fluffy. Add vanilla extract and eggs one at a time; cream until mixed well. Alternately add the dry ingredients mixture and the buttermilk, ending with the dry ingredients; mix until well combined.

Pour batter into prepared cake pans. Bake for 40 minutes. Let cakes cool for 20 minutes.

To assemble cake, place one 9-inch cake on a platter. Spread half of the pineapple marmalade on the top of the first cake. Place the second 9-inch cake on top; frost cake with a thin layer of frosting. Chill cake. Spread the remaining pineapple marmalade on top of the cake and finish frosting it. Chill at least 2 hours. Makes 12 servings.

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Pineapple Syrup

1 cup pineapple juice
1/4 cup sugar

Mix the pineapple juice and sugar. Poke holes in cakes and pour pineapple mixture over cake. Let cakes cool completely.

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Pineapple Marmalade

2 cups crushed canned pineapple, undrained
1 box (1.75 ounce) premium fruit pectin (Sure Jell brand)
1/2 teaspoon butter
2 cups sugar

In a pot, combine the pineapple, fruit pectin and butter. Bring to a boil over high heat; boil for 1 minute. Add the sugar and bring to a rolling boil. Boil for 1 minute. Pour mixture into a glass bowl; set aside and let cool until thickened.

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Frosting

2 teaspoons unflavored gelatin
2 tablespoons boiling water
3/4 cup heavy whipping cream
3 tablespoons sugar
3/4 cup sour cream

Dissolve the gelatin in the boiling water. Pour in 1/4 cup of the whipping cream into a bowl; beat with mixer until blended. Add the remaining whipping cream and sugar; beat until peaks form. Add sour cream and continue mixing until blended. Chill to firm.

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Hummingbird Cake

3rd place winner, Lynn Chincio

» Cake:
1 package (18.25 ounce) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1/2 cup vegetable oil
1 can (8 ounce) crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, sliced
1/2 cup finely chopped pecans

» Cream cheese frosting:
1 (8 ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 (16 ounce) package powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with nonstick cooking spray.

In a large bowl, combine the cake and pudding mixes, oil, pineapple, eggs and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add to the bowl and beat with an electric mixer until mixture is thoroughly combined.

Stir in the banana and pecans; mix well, then pour into the pan.

Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 25 minutes, then invert onto a serving plate. Let cool completely.

To prepare frosting: Using an electric mixer, cream together the cream cheese and butter. Add powdered sugar and vanilla and blend well. In a microwave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth. Drizzle over the cooled cake before slicing. Optional: Sprinkle cake with toasted pecan pieces. Makes 12 servings.

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