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.

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