Rum and Pineapple Cake

    Rum and Pineapple Cake

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    This is a fabulously moist cake with pineapple and macadamia nuts and a sweet glaze that sinks into the cake by using the poke cake method. Best served warm.

    Serves: 16 

    • Cake
    • 1 1/2 cups (185g) plain flour
    • 1 cup (220g) white sugar
    • 1 (100g) packet instant vanilla pudding
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 85g copha
    • 2 eggs
    • 250g tinned crushed pineapple with juice
    • 1/2 cup (125ml) spiced rum
    • 1 teaspoon vanilla essence
    • 1/2 cup macadamia nuts
    • Glaze
    • 1/4 cup (65ml) water
    • 2 tablespoons butter
    • 1/2 cup (110g) white sugar
    • 1/4 cup rum

    Preparation:25min  ›  Cook:55min  ›  Extra time:15min resting  ›  Ready in:1hour35min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour a 20cm square pan.
    2. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the centre and add copha, eggs, pineapple, 1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts.
    3. Bake for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
    4. Glaze: Place water, butter and sugar in small saucepan. Boil 3 minutes. Remove from heat and add the rum.
    5. To Serve: While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm.

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