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1
In a medium bowl, add the cherries and the spiced rum.
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2
In another bowl add the pineapple and the 3/4 cup of rum.
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3
Cover and refrigerate for 8 hours or overnight.
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4
Preheat oven to 350 degrees F.
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5
In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes.
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6
Stir in the eggs 1 at a time.
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7
Add the vanilla extract and set aside.
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8
In a separate bowl, combine the flour, salt, and baking powder.
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9
Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
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10
In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted.
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11
Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum.
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12
Saute until they begin to caramelize, about 4 minutes.
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13
Add the cherries and the rum they soaked in.
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14
Remove the skillet from the heat and light the rum with a long kitchen match.
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15
When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated.
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16
Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter.
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17
Remove half the fruit back into the reserved rum for garnishing later.
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18
Add the batter to the skillet and put in the oven.
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19
Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean.
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20
Remove from the oven and set aside to cool for about 5 minutes before unmolding.
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21
To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet.
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22
Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
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23
Put the creme fraiche in a small bowl and stir in the zests.
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24
Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.
