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Pineapple Rum Cake

John Brandon, Head Chef, The Elms

We serve this cake as a dessert with lime and ginger sorbet, Italian meringue and crushed hazelnuts. It works equally well with a cup of coffee and a couple of friends.

Pineapple Rum Cake | The Elms
The Elms Recipes

For the glaze:

Ingredients:

  • 60g brown sugar
  • 180ml dark rum
  • 30g butter
  • ½ pineapple peeled, cored and sliced

Method:

Bring all the ingredients (except the pineapple) to the boil and simmer until syrupy.

Add the pineapple and coat in the glaze.

For the batter:

Ingredients:

  • 120g butter
  • 240g sugar
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 1 tblspn dark rum
  • 320g plain flour
  • 2g salt (1/2 tspn)
  • 60g pecans

Method:

1. Cream the butter and sugar until white and fluffy. Add the eggs while beating (one at a time). Add the rum and vanilla.

2. Fold in the flour, salt and nuts.

3. Butter and paper a 9 inch cake tin. Pour the pineapples and glaze into the bottom and spread the batter over the top.

4. Bake at 165°C for around 50 minutes.

5. Leave for 15 to 20 minutes until cool enough to handle. Turn the cake over onto a plate and lift off the tin.