I am determined that I will deal with my backload of recipes I have been planning to write up and upload for a good while. I seem to find the time to bake but not so much for actually getting onto the blog so hopefully you should see a fair few “buses” all show up at once!
This pineapple rum cake was something that occurred to me whilst looking for ideas for a bottle of rum (with added vanilla pods) I wanted to use up after Christmas. The flavours here work perfectly together and I think a Malibu version would also go down very well. It's a lovely slice of summer in this cold icy weather!
Pineapple Rum Cake
- 100g dairy free margarine
- 300g light brown sugar
- 1 tbsp rum
- 250ml boiling hot water
- 300g plain flour
- 1 tsp cinnamon
- 1 and 1/2 tsp baking soda
- 1/2 tsp salt
- 225g tinned or fresh pineapple chopped into chunks
- preheat over to 170c.
- Put the margarine and sugar into a food processor and blitz to combine.
- Add the rum and water, blitz briefly.
- Combine the flour, cinnamon, salt and baking soda and add to the wet mixture gradually blitzing in between.
- Lastly add the pineapple chunks and give one final small blitz making sure to leave chunks in the mixture.
- Bake in a square cake tin (I line with greaseproof for easy removal) for approximately 50 – 60 minutes. Be sure to cover the cake with foil once the top has browned enough to avoid burning.
- Leave cake to cool completely on a wire rack before icing.
Rum Butter Icing
- 125g icing sugar, sifted
- 50g dairy free margarine
- 1 tsp rum
- (If needed) a few tsp pineapple juice to reach spreading consistency
Combine icing sugar and margarine in food processor then add the rum and blitz until you have the right consistency. If too thick you may add small amounts of pineapple juice until a good spreadable icing is achieved.