Last night was our monthly supper club here at the Barn and we hosted a Hot Hot Hot Caribbean night for our guests which went down a treat. It was so well received that we thought we'd share our Pineapple & Rum upside down cake recipe with you all.
We like to serve a slice with some Coconut Ice Cream... Yummy!
less than 30 mins
30 mins to 1 hour
1 large can pineapple rings (8 rings), drained ( We used fresh pineapple but canned pineapple rings work just as well )
Glazed cherries to pop in the middle of each Pineapple ring
2 free-range eggs
125g/4½oz caster sugar
150g/5¼oz plain flour
2 tsp baking powder
2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)
50g/1¾oz butter, melted
½ lemon, zest only
75ml/2½fl oz milk
3 tbsp good-quality dark rum
Preheat the oven to 175C/350F/Gas 3.
Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides) and pop the glazed cherries in the middle of each Pineapple ring.
In a bowl, whisk together the eggs and sugar until frothy.
In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
Add the dry ingredients to the egg and sugar mixture and stir to combine.
Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.
Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.