Spiced Pineapple Rum Cake
This boozy spiced fruit cake is a great alternative at Christmas if you’re short on time. Delicious served as is or warm with custard.
CAKE 432-gram tin crushed pineapple in juice
150 grams each raisins and sultanas
125 grams dried figs, chopped
125 grams brown sugar
125ml each rum and water
3 star anise
200 grams butter, chopped
1 teaspoon vanilla extract
1 teaspoon baking soda
2 large eggs
300 grams flour
3 teaspoons baking powder
1 teaspoon ground mixed spice
½ teaspoon each ground cloves and cinnamon
BUTTERSCOTCH ICING 40 grams butter
100 grams soft brown sugar
1 tablespoon golden syrup
50ml cream
40 grams icing sugar
EQUIPMENT: Grease and line a 20cm cake tin with baking paper.
Preheat the oven to 170°C regular bake.
CAKE: In a large pot, combine the crushed pineapple and juice, dried fruit, brown sugar, rum, water and star anise. Bring to the boil and cook for 10 minutes. Stir in the butter and vanilla and cook for a further 5 minutes. Remove from the heat, take out the star anise and stir through the baking soda.
Once cooled, beat in the eggs, then add the dry ingredients and stir to combine.
Pour into the lined tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. If the cake begins to get too dark on top, loosely tent with foil. Cool on a wire rack.
BUTTERSCOTCH ICING: Melt the butter, brown sugar and golden syrup in a small saucepan over a low heat. Add the cream, stir to combine and bring to a simmer. Cook for 5-7 minutes, or until thickened. Remove from the heat and whisk in the icing sugar. Drizzle the icing over the cake, allowing it to drip down the sides. SERVES 8-10