PINEAPPLE RUM CAKE

Even the name of this lovely cake gives you thoughts of a warm tropical beach! It will soon be summer, but in the meantime, try this delicious cake. I have adapted it from a recipe in the old Gwinear Parish recipe book. It is so soft and spongey and just scrummy.

You will need an 8 inch spring form, loose bottomed tin, with the bottom lined. Preheat your fan oven to 150C

5 oz softened butter

4½ oz caster sugar

½ teaspoon vanilla bean paste

2 large eggs

7 oz self Raising Flour

¼ teaspoon baking powder

½ teaspoon of cinnamon

7 oz sultanas 

2 tablespoons dark rum

Pineapple rings, cut into fairly smallish pieces, taken from a middle size tin, weighing about a pound [430gr]. 

Start off by draining and cutting up the pineapple rings, then set aside for a mo. See the photo on my Blog.

Cream the butter, sugar and vanilla until light and fluffy, then add the beaten eggs, one at a time, along with a teaspoon of the flour with each egg. Stir in the rest of the flour, BP and cinnamon and mix well. Finally add the sultanas, pineapple and rum.

Pour the mixture into your cake tin and bake for about 1¼ hours.

MMMMMmmmmmmm. Enjoy. Keeps well, at least a week or more.