Rum and Pineapple Cake – The Dark and Stormy
Rum, pineapple, lime, ginger and caramel – probably one of the best flavour combinations undoubtedly created by pirates. Add the smoky complexity of charcoal and you’ve got a stunning pudding with theatre.
Ingredients
GLAZE
50g/1¾oz butter
50g/1¾oz soft brown sugar
2 tbsp rum
CAKE
435g/15oz tin of pineapple slices
225g/8oz butter
225g/8oz self-raising flour
4 eggs
2 tsp baking powder
2 tbsp rum
1 lime, zest
1 tsp vanilla extract
Pinch of salt
GINGER BUTTERSCOTCH SAUCE
100g/3½oz caster/superfine sugar
50g/1¾oz butter
150ml/5¼ fl oz ginger beer
150ml/5¼ fl oz double/heavy cream
Pinch of sea salt
Splash of rum
Method
1. Crinkle up a slightly damp sheet of baking parchment and spread it to line two Kamado Joe half moon pans – or one 35cm (14in) baking tin. Set your BBQ to 180°C/350°F indirect heat.
2. Melt the glaze ingredients in a small pan and bring to the boil. Simmer for a couple of minutes, before pouring into the prepared tin. Place the pineapple rings all over the glaze, covering the base of the tin.
3. To make the cake batter, cream together the butter, sugar and lime zest for a few minutes until light and fluffy. Weigh the flour, baking powder and salt together in a large bowl. Add the eggs one at a time, stirring after each addition. If the mixture starts to curdle, add a spoonful of the flour to stablise the mixture. Add the vanilla extract and rum and thoroughly combine. Pour over the pineapple rings and smooth the top.
4. Bake in the barbecue for approximately 30 minutes until it is golden on top; insert a cake skewer, which will come out clean when the cake is cooked. Remove from the heat and leave to cool for 5 minutes in the tin before turning it out.
5. To make the butterscotch sauce, place the sugar in a clean pan, along with
2 tbsp of cold water. Place on a medium heat and watch it like a hawk until it caramelises. Don’t stir it, just roll the pan around from time to time. When the caramel is dark but not burnt, stir through the butter. Then add the ginger beer and rum and stir through, before finally adding the cream. Season with salt to taste.
Pour the butterscotch sauce over the cake to serve – your guests will love it.
More Recipes Ideas
Method
1. Crinkle up a slightly damp sheet of baking parchment and spread it to line two Kamado Joe half moon pans – or one 35cm (14in) baking tin. Set your BBQ to 180°C/350°F indirect heat.
2. Melt the glaze ingredients in a small pan and bring to the boil. Simmer for a couple of minutes, before pouring into the prepared tin. Place the pineapple rings all over the glaze, covering the base of the tin.
3. To make the cake batter, cream together the butter, sugar and lime zest for a few minutes until light and fluffy. Weigh the flour, baking powder and salt together in a large bowl. Add the eggs one at a time, stirring after each addition. If the mixture starts to curdle, add a spoonful of the flour to stablise the mixture. Add the vanilla extract and rum and thoroughly combine. Pour over the pineapple rings and smooth the top.
4. Bake in the barbecue for approximately 30 minutes until it is golden on top; insert a cake skewer, which will come out clean when the cake is cooked. Remove from the heat and leave to cool for 5 minutes in the tin before turning it out.
5. To make the butterscotch sauce, place the sugar in a clean pan, along with
2 tbsp of cold water. Place on a medium heat and watch it like a hawk until it caramelises. Don’t stir it, just roll the pan around from time to time. When the caramel is dark but not burnt, stir through the butter. Then add the ginger beer and rum and stir through, before finally adding the cream. Season with salt to taste.
Pour the butterscotch sauce over the cake to serve – your guests will love it.
