Boiled pineapple rum cake

  • 2 hrs 20 mins cooking
  • Serves 20
  • Print


Boiled pineapple rum cake
  • 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


Boiled pineapple rum cake
  • 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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