Name: Boiled pineapple rum cake
Cook time: 140 min
Total time: 140 min
Yield: 20
Ingredients: 450 gram can crushed pineapple in syrup; 1 kilogram (5 cups) mixed dried fruit; 250 gram butter, chopped coarsely; 1 cup (220g) firmly packed brown sugar; 2 tablespoon orange marmalade; 2 tablespoon dark rum; 4 eggs, beaten lightly; 1 2/3 cup (250g) plain flour; 1/3 cup (50g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 tablespoon dark rum, extra

Ingredients

450 gram can crushed pineapple in syrup

1 kilogram (5 cups) mixed dried fruit

250 gram butter, chopped coarsely

1 cup (220g) firmly packed brown sugar

2 tablespoon orange marmalade

2 tablespoon dark rum

4 eggs, beaten lightly

1 2/3 cup (250g) plain flour

1/3 cup (50g) self-raising flour

1/2 teaspoon bicarbonate of soda

1 tablespoon dark rum, extra

Method

1.Drain pineapple over large jug; discard ½ cup of the syrup.

2.Combine pineapple, remaining syrup, fruit, butter, sugar, marmalade and rum in large saucepan. Using wooden spoon, stir over heat until butter melts and sugar dissolves; bring to the boil. Reduce heat; simmer, covered, 10 minutes. Cool to room temperature.

3.Preheat oven to 150°C (130°C fan-forced). Line base and side of deep 20cm-round cake pan with 3 layers of baking paper, extending paper 5cm above edges.

4.Using wooden spoon, stir egg and sifted dry ingredients into fruit mixture. Pour mixture into pan.

5.Bake cake about 2 hours. Brush hot cake with extra rum. Cover pan tightly with foil; cool cake in pan.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%