Pineapple Rum Cake

This is a recent discovery for me thanks to my good friend Jo.
Naturally I tried it as a drink first - ginger ale and fresh mint were the add ons and I must say delicious…..I’m not a rum fan generally but this was good! So of course that got the cogs turning on a recipe, and a real favourite is pineapple upside down cake!
A retro classic that I think has stood the test if time in its tastiness and look. In fact I’m thinking of bringing back many retro dishes, they have a huge place in my heart!
So the difference with this recipe is the caramelising off the pineapple before popping in the cake tin, normally I would just put this in raw, but we are going to inject lot’s of flavour using the rum and some butter.
You can use fresh or canned pineapple-both work well and I’m not snobby about canned fruit-canned anything actually, it all has some real benefits.
Serves 6-8
Prep time 20 mins
Cook time 45 mins
Ingredients
100ml pineapple rum- we used Red Leg Pineapple rum
25g butter
25g soft brown sugar
8 rings of pineapple
8 maraschino cherries
125g self raising flour
125g soft butter
4 eggs
1 tsp baking powder
75g castor sugar
75g soft brown sugar
Method
Pre heat oven to 170c
Line and grease your preferred baking tin.
- In a saucepan melt the butter and sugar, pour in the rum and let bubble for a minute. Pop in the pineapple and let cook on a medium heat to just soften and take on a more caramelised colour. Pop to one side whilst we make the cake mixture.
- In a large bowl add the flour, marge, sugar, eggs and baking powder. Mix well with electric beaters or a stand mixer.
- Now in your lined tin lay down the pineapple rings to cover the bottom of the tin, pop the cherries into the holes. Now pour over the cake batter. Pop this into the oven for 30 minutes, check using a prong, you can always pop it back in for 5 minutes if needed.
- Once cooked let it rest for a couple of minutes then turn out onto a plate and let cool.
Enjoy warm or cold!
Clover Hutson Foods



