Wednesday, 4 January 2017

Pineapple Upside Down Cake with Rum

NOW this is my kind of cake, loaded with dark rum and delicious for afternoon tea or served warm as a dessert with a dollop of Devonshire cream or custard.

Pineapple Upside Down Cake with Rum


    1 large can pineapple rings (8 rings), drained
    2 free-range eggs
    125g/4½oz caster sugar
    150g/5¼oz plain flour
    2 tsp baking powder
    2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)
    50g/1¾oz butter, melted
    ½ lemon, zest only
    75ml/2½fl oz milk
    3 tbsp good-quality dark rum


  1. Preheat the oven to 175C/350F/Gas 3.
  2. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides).
  3. In a bowl, whisk together the eggs and sugar until frothy.
  4. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
  5. Add the dry ingredients to the egg and sugar mixture and stir to combine.
  6. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
  7. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.
  8. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.

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