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1
Preheat oven to 350 degrees F.
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2
Mix the oil and sugar together.
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3
Add the eggs one at a time, beating after each addition.
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4
Sift together the dry ingredients.
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5
Add dry ingredients to the wet mix.
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6
Fold in the pineapple and the walnuts.
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7
Bake in 3 (8-inch) ring molds ring molds, greased and floured for 35 minutes or 2 (9-inch) greased and floured cake pans for 1 hour.
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8
They are done when the center bounces back.
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9
Rum cream: Put the vanilla bean and milk together in a saucepan, and bring to a simmer.
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10
Turn off the flame, and allow to steep for 10 minutes.
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11
Whisk the egg yolks and sugar in a bowl until sugar dissolves and mixture is a pale yellow.
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12
Stir in the hot milk and rum.
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13
Return the custard to the pan over low heat, stirring constantly with a wooden spoon until custard thickens slightly.
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14
Strain custard through a chinois.
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15
Chill over an ice bath to stop the cooking.
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16
Candied ginger: Put the ginger in a small saucepan, and add enough water to cover.
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17
Bring the pot to a boil.
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18
Drain the water, leaving the ginger and refresh with more cold water.
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19
Bring to boil again.
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20
Follow this step one more time.
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21
After the last time, add the simple syrup to the strained ginger and bring to a simmer.
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22
Cook for half an hour.
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23
Strain the ginger and spread out on a plate to cool.
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24
Save the ginger infused syrup for another dessert.
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25
Assembly: Cut cake into approximately 1-inch slices.
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26
Place one slice on a dessert plate and pour a desired amount of rum cream over the slice.
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27
Garnish with the candied ginger.
