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1
Preheat oven to 350 degrees F.
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2
Topping:
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3
Cut pineapple crosswise into 3/8-inch-thick pieces.
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4
Melt butter in skillet.
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5
Add brown sugar and simmer over moderate heat, stirring, 4 minutes.
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6
Remove from heat.
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7
Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
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8
Batter:
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9
Sift together flour, cardamom, baking powder, and salt.
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10
Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar.
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11
Add eggs, 1 at a time, beating well after each addition.
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12
Beat in vanilla and rum.
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13
Add 1/2 of the flour mixture and beat on low speed just until blended.
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14
Beat in pineapple juice, then add remaining flour mixture, beating just until blended.
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15
(Batter may appear slightly curdled.)
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16
Spoon batter over pineapple topping and spread evenly.
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17
Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes.
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18
Let cake stand in skillet 5 minutes.
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19
Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together).
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20
Replace any pineapple stuck to bottom of skillet.
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21
Sprinkle rum over cake and cool on plate on a rack.
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22
Serve cake just warm or at room temperature.
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23
Cooks' notes:
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24
Some of the food editors found 3 teaspoons of cardamom to be too much, but others loved the intense flavor.
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25
Cake may be made 1 day ahead and chilled, covered.
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26
Bring to room temperature before serving.
