Every kid’s mom has produced a Pineapple Upside Down or two, usually opting for a recipe on the side of a can of Dole’s, or perhaps referring to an old family recipe for guidance. But this is not your mom’s upside down cake. With an overabundance of fresh mangoes in our Barbados “garden” as the English refer to a yard, not to mention an equally ample stock of aged rum in the cupboard, it only seems natural to put the two together in a fun and festive way. This recipe serves 8 to 10 depending on how you slice it.

The key here is in the sticky stuff, or the topping if you will that is actually the bottom. First, melt 4 tablespoons of butter, ¾ cup brown sugar, 3 tablespoons of honey, and ½ cup of Mount Gay Extra Old dark rum. Reduce, stirring often, over medium heat until thickened and a bit foamy: this usually takes about 4 or 5 minutes. Pour this mixture into a buttered 9 or 10 inch pan and distribute evenly. Allow to cool slightly and sprinkle a few pinches of brown sugar over the mixture for good measure.

Arrange mango slices in a circle over the mixture, completely covering the bottom of the pan. Sprinkle a few more pinches of brown sugar on top of the mangoes.

Heat the oven to 350. Combine the flour, baking powder, cornmeal, nutmeg and salt in a bowl and set aside. Cream butter in a bowl using a hand held mixer (helpful tip: cut a piece of wax paper in a round, force the beater stems through the paper and then into the mixer---homemade splash guard!), adding sugar until blended. Add yolks and vanilla. Add a splash of rum. Add the dry ingredients and then the milk/rum until the batter is smooth—do not over beat! If any rum remains, and it is 5 o'clock somewhere in the world, pour excess into a tall glass with ice and enjoy.

Beat egg whites at low to medium speed until they form soft peaks. Gradually add 3 tablespoons of sugar and beat until stiff peaks appear. Fold the egg whites in equal batches into the cake batter until well blended. Carefully pour the batter into the pan so the fruit is not displaced. Bake for approximately 60 minutes or until the top is golden brown and a toothpick comes out clean.

Allow the cake to cool completely. Place the entire pan in the freezer for 15 minutes. Remove, slide a hot knife around the edges to loosen the cake, and place your serving platter over the pan and turn upside down. Re-arrange any fruit that wants to stay behind. As with most things, it will somehow taste better the next day after spending the night in the refrigerator. But feel free to serve immediately, or as soon as dinner is over.

As a garnish, we often marinate diced mango and diced pineapple in (yes!) more rum, mix in a little honey, and a small chiffonade of mint, and sprinkle artfully around the plate. If going for the gold, pipe dollops of whipped cream on top.

Sticky stuff:

5 tablespoons butter, using one to grease the pan

1 cup brown sugar

3 tablespoons of honey

1 cup of Mount Gay Extra Old dark rum plus more for drinking

2 to 3 ripe but not soft mangoes

De Cake

1 ½ cups all purpose floor, sifted

1 ½ teaspoons baking powder

3 tablespoons cornmeal

1 tablespoon salt

½ teaspoon grated nutmeg

½ cup or 4oz of unsalted butter at room temperature

1 ½ cup of granulated sugar, using 3 tablespoons for the egg whites

4 large eggs, separated

1 ½  teaspoons vanilla extract

1/3 cup milk combined with 1/3 cup Mt Gay Extra Old rum, more if drinking but do not combine with the milk!