TCIF: Rum Soaked Up-side Down Pineapple Cakes

Mimi ON Apr 01, 2011 AT 12:00 pm

Rum Soaked Up-side Down Pineapple Cake

Rum Soaked Up-side Down Pineapple Cake

by Sarah Adams

Yum yum yum! It’s a little taste of the Caribbean in a cake! I have a slight fascination with individual cakes however this recipe can be made in an 8” round tin just the same.

Once baked store the cake in the refrigerator but allow to come to room temperature before serving, extra warmth will come from the hot caramel rum sauce!

Place pineapple chunks in the bottom of your tin

Place pineapple chunks in the bottom of your tin

Ingredients: The Cakes
Makes 10 little cakes or times the recipe by 2 for an 8” cake

3 rings of pineapple
60g self raising flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ground ginger
60g golden caster sugar
60g un-salted butter (room temperature)
1 large egg

Spoon mixture into tin and level off

Spoon mixture into tin and level off

Preparation:
Brush your tin with butter all over and sprinkle with sugar, then place the pineapple on the base.
Preheat the oven to 180˚C / gas 4.

Place all of the dry except the sugar in to a bowl and mix thoroughly. Then place the butter and sugar into a bowl and beat for 6 minutes or until light and fluffy.

Add in the egg and beat to combine.

Fold in the dry ingredients and place the mixture into your tin, levelling the top.

Bake for 24 minutes (35 mins for the larger one) or until a skewer comes out clean.

Cool in the tin and only turn it out when it has completely cooled.

Ingredients: The Caramel
200g caster sugar
100g pineapple juice (from the tin)
50g rum

Rum Soaked Up-side Down Pineapple Cakes

Rum Soaked Up-side Down Pineapple Cakes

Preparation:
Take the juice and put it in the microwave for 30 seconds to heat slightly.

In a very clean pan place ¼ of the sugar and put it over a high heat. As it starts to caramelise add another ¼ until you have no sugar left.

As soon as the sugar is close to the caramel colour you would like, take it off the heat and carefully pour the juice in.

Let it sit for 1 minute before stirring in, once it has settled down add the rum.

You can now pour straight over the cakes or leave to cool and reheat as and when needed.

Click here for the last TCIF recipe: Gluten-free Victoria Sponge Cake

Related Posts Plugin for WordPress, Blogger...

Comments are closed.