Boiled Pineapple Rum Cake

Ingredients

  • 440g a tin of crushed pineapple in syrup
  • 1kg mixed dried fruit
  • 250g butter roughly cut into pieces
  • 200g soft brown sugar
  • 2 tbsp orange marmalade
  • 2 tbsp dark rum
  • 4 eggs beaten lightly
  • 250g plain flour
  • 50g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp dark rum (in addition to the 2 tbsp above)

Method

  1. Drain the pineapple and retain the syrup
  2. Combine the pineapple, all the syrup except for 125ml, fruit, butter, marmalade and rum into a large saucepan. 
  3. Using a wooden spoon stir over heat until the butter is melted and the sugar dissolves.  Bring to the boil and then reduce the heat and simmer covered for 10 minutes.  Allow to cool to room temperature.
  4. Preheat the oven to 150C. 
  5. Butter a 20cm cake tin and line with 3 thicknesses of grease proof paper allowing the paper to extend 5cm above the top of the tin.
  6. Using a wooden spoon stir the egg and sifted dry ingredients into the fruit mix and pour into the cake tin.
  7. Bake in a slow oven for about 2 hours. 
  8. Brush the hot cake with extra rum.  Cover the pan tightly with foil and cool the came in the pan.

This recipe came from Evlyn a friend and now wife of Stuart Wilkinson.  At the time I tasted this cake Evlyn was living down under in Australia and when Stuart returned from weeks visiting the love of his life he brought me a piece of this cake which Evlyn had made.

This cake is to die for.  Really lovely.

Please don't be tempted to use Rum Agricole, only Jamaican Rum will do.