Rum & Pineapple Upside Down Cake
Here's a retro treat that has a cheeky kick...Rum & Pineapple Upside Down Cake! Looks amazing, tastes like a dream! James used rum from Diablesse Rum!
Ingredients
Cake
- 250g butter, softened
- 250g caster sugar
- 5 eggs
- 250g self rising flour
- 6 canned pineapple rings – keep 100ml of the juice for the glaze (below), then drain
- 6 glace cherries
Glaze
- 100g caster sugar
- 25ml rum
- Juice from above
To serve
- 500ml double cream, whipped to soft peaks with 50ml rum
Method
- Preheat oven to 170c.
- In an electric mixer fitted with a K-beater, mix the butter and sugar until pale and white in colour. Add the eggs, then fold in the flour.
- Grease and line a 23cm round cake tin, pop the pineapple and cherries in the bottom then spoon the mix on top. Then bake for 40 minutes. Allow to cool.
- To make the glaze, boil the sugar, rum and water until the sugar has dissolved and brush over the cake.
- Slice and serve with a dollop of cream.
Ingredients
Cake
- 250g butter, softened
- 250g caster sugar
- 5 eggs
- 250g self rising flour
- 6 canned pineapple rings – keep 100ml of the juice for the glaze (below), then drain
- 6 glace cherries
Glaze
- 100g caster sugar
- 25ml rum
- Juice from above
To serve
- 500ml double cream, whipped to soft peaks with 50ml rum
Method
- Preheat oven to 170c.
- In an electric mixer fitted with a K-beater, mix the butter and sugar until pale and white in colour. Add the eggs, then fold in the flour.
- Grease and line a 23cm round cake tin, pop the pineapple and cherries in the bottom then spoon the mix on top. Then bake for 40 minutes. Allow to cool.
- To make the glaze, boil the sugar, rum and water until the sugar has dissolved and brush over the cake.
- Slice and serve with a dollop of cream.
