Rum & Pineapple Cakes

Prep 20 minutes
Cook 15 minutes
Cuisine Caribbean-inspired
Category Desserts

A flavourful and boozy cake which makes the perfect winter dessert. Serve with thick cream, a sprinkle of lime zest and an extra shot of spiced rum.

Ingredients

Caramelised Pineapple

4 x 5mm thick slices of pineapple

50g soft brown sugar

Half a teaspoon ground cinnamon

Spiced Sponge

150g Softened Butter

150g Plain Flour

2tsp Baking Powder

75g Caster Sugar

75g Soft Brown Sugar

3 eggs

1 tsp cinnamon

1/4 tsp ground clove

1/4 tsp ground allspice

1/4 ground nutmeg

Rum Syrup

150g water

1/2 tsp vanilla

Lime Zest

75g Brown Sugar

40g Rum

Method

1. Line your cake tins with butter and flour and place a small piece of greaseproof paper in the base.

2. Mix together the 50g brown sugar and cinnamon together and then dust your pineapple slices with the mix on both sides.

3. Place the slices in a pan and caramelise both sides. Remove carefully from the pan and place in the bottom of your cake tin.

4. Make the sponge. Cream the sugars and the softened butter together. Add the eggs and then the flour, spices and baking powder.

5. Spoon or pipe the sponge mix on top of the pineapple and bake at 170C (fan) for 20-25 minutes until risen and set (skewer comes out clean etc).

6. Make the rum syrup by mix all the ingredients together and warming gently until the sugar dissolves. This takes about 30 seconds.

7. When the cakes come out of the oven, prick them all over with a fork and soak with the syrup.

8. Allow to cool for 30 minutes before turning out.

These are nicest eaten warm.

Too busy to make it? Order from us.

Handmade in small batches and delivered fresh to your door.

Shop Now →
Too busy to make it? Order from us.

For more recipes subscribe below

Recipes, tips, and the occasional treat.