Rum-flavoured Pineapple Upside-down Cake
This delightful pineapple upside-down cake is a sweet and tropical treat that is perfect for any occasion. The combination of juicy pineapple rings, moist cake, and hints of vanilla and rum make for a truly irresistible dessert. Baked to golden perfection, each slice of this cake is a taste of paradise.
— Constant Cookbook
Ingredients
- 1 large can pineapple
- 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
- ½ lemon
- 75ml/2½fl oz milk
- 3 tbsp good-quality dark rum
Instructions
- Preheat the oven to 175C/350F/Gas 3.
- 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).
- In a bowl, whisk together the eggs and sugar until frothy.
- In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
- Add the dry ingredients to the egg and sugar mixture and stir to combine.
- Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
- 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.
- Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6-8
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