Rum and Pineapple Cake
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.
Ingredients
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
Directions
Preparation:25min ›
Cook:55min ›
Extra time:15min resting ›
Ready in:1hour35min
- Cake: Preheat oven to 180 degrees C. Grease and flour a 20cm square pan.
- 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.
- Bake for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
- Glaze: Place water, butter and sugar in small saucepan. Boil 3 minutes. Remove from heat and add the rum.
- 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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Reviews and Ratings
Global Ratings:
(15)
Reviews in English (13)
This is a decadent cake! I did add about 3 times as many macadamia nuts as the recipe states and please don't serve it right away, it needs to sit for at least 2 days (covered) to absorb the wonderful rum, it is just like a fruitcake that needs time to age. I served it for Christmas desert and everybody raved over it. - 16 Feb 2002 (Review from Allrecipes USA and Canada)
This cake was a very big hit for Thanksgiving this year. However, I could not tollerate the rum... I thought it over powered the other ingredients. i think the cake would be wonderful without the rum! It doesnt need it at all. - 25 Nov 2005 (Review from Allrecipes USA and Canada)
This is a very good recipe. The cake is moist and delicious. Next time, I will add another 1/2 cup of macadamias for sure. I was pretty generous with the pineapple - I added a little more than 8 ounces. I baked this cake in a nonstick bundt pan. Thank you for sharing your recipe! - 05 Sep 2009 (Review from Allrecipes USA and Canada)
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