The rum and pineapple combination in this retro-inspired cake is a classic one. It is extremely easy to make but looks impressive. If a pineapple ring should stay in the tin when you turn out the cake, simply pick it out and stick it back on. If you are making a parev version, then I find a diet margarine tastes better than Tomor. There should be enough pineapple juice in the tin to provide the 20ml you will need.
● 12 to 15 slices of tinned pineapple
● 175g caster sugar for the caramel
● 25g butter or margarine for the caramel
● 250g self-raising flour
● 3 large eggs, beaten
● 100g caster sugar for the cake
● Half a vanilla pod
● 100g butter or margarine
● 20ml of pineapple juice (from the tin)
● 1 small glass of rum
● Preheat your oven 190°C (fan 180°C). Use a round tin of between 20 and 24 cm diameter. Preferably use non-stick, or if not, grease it.
● Lay whole slices of pineapple in a round flower pattern at the bottom of the tin and half slices upright around the sides of the tin. Fill in any gaps with smaller pieces.
● To prepare the caramel: put 175g of sugar and the 25g of butter or margarine in a pan and melt, stirring all the time. Cook the melted butter and sugar until it becomes a golden brown colour and smells of caramel. Do not let it burn. Pour the caramel over the pineapple slices.
● Scrape the seeds from inside the vanilla pod and put to one side. Mix the flour, the sugar and the 100g of melted butter or margarine in a large bowl. Add the vanilla seeds and eggs and mix until smooth. Stir in the pineapple juice and pour the mixture on top of the pineapple. Put in the oven for 40 minutes approximately.
● Turn the cake out on a serving plate when still fairly hot as the caramel will stick to the tin as it cools. Pour the rum all over the cake and serve when it is cooled down or at room temperature.