This cake was created in the spirit of summer...and before it is over why not try a delicious Pineapple Rum cake? This recipe makes for a luscious, moist, sweet rum flavoured cake with pineapple and decadent pineapple rum frosting. The golden syrup in this recipe adds a richer flavour to the icing and cake. You will only need one can of tinned crushed pineapple in syrup to complete this recipe as there is a lot of syrup in one tin. Enjoy a slice or two after a family summer barbecue- we did!
On top of the frosting you could use some glace pineapple or sugar flowers like frangipanni for a special occassion. I wish I had come up with the frangipanni sugar flowers before I photographed the cake- it would have looked beautiful.
Recipe for moist Pineapple Rum cake serves 9” cake tin
180g salted butter
¼ golden syrup
1 ½ teaspoons vanilla
2 tablespoons custard powder
2 ½ cups self raising flour
¼ cup sweet rum
1/3 cup pineapple syrup
¼ cup milk
450g can crushed pineapple in syrup
Preheat oven to 180C. Line and grease round cake tin and dust with flour, shaking off the excess flour. Strain syrup from crushed pineapple. Cream butter until soft and fluffy, add sugar a 1/3 at a time until all incorporated and fluffy, then beat in the golden syrup. Mix in vanilla. Lightly whisk eggs and add to mixture a third at a time while still beating. Sift in flour and custard powder. Beat until combined, adding rum, pineapple syrup and milk a third at a time while the beater is still running until all the mixture is well mixed. Beat mixture on high for 1 minute, it should become lighter in colour. Stir in crushed pineapple. Pour batter into tin. Put tin into preheated oven on the middle tray, and bake for 65 - 70 minutes. Test cake with a skewer to check if ready. Remove from oven and leave the cake in the tin for 10 minutes. Turn cake out onto a cake rack and allow to cool.
Pineapple rum Frosting
350g icing sugar
2 tablespoons sweet rum
1/3 cup pineapple syrup
2 tablespoons golden syrup
Cream butter with beaters until pale in colour and fluffy, then add sifted icing sugar. Beat until combined well, it should look really crumbly. Then add golden syrup, mix well. Add rum and pineapple syrup, beat until smooth. Then beat on high for 2 minutes. Spread this on top of the cake and around the sides. I added some dried pineapple pieces to decorate the top.
What is your favourite pineapple recipe? Let me know in the comments