This week I bring you two retro classics for the price of one. Rum and raisin is one of my favourite combinations – it’s timeless – as is pineapple upside-down cake. Here, they’re a combo, but I’ve replaced the raisins with glacé cherries, and added lime zest and soured cream for tang and texture.
Pineapple, rum and lime upside-down cake
Prep 20 min
Cook 50 min
Serves 6-8
6 tinned pineapple rings
6 glacé cherries
100g golden syrup
50ml dark rum
200g soft butter, plus extra for greasing
100g golden caster sugar
100g light brown sugar
Zest of 1 lime
1 tsp vanilla bean paste
A pinch of salt
4 medium eggs
50g soured cream
100g plain flour
1 tsp baking powder
1 tbsp instant custard powder
Heat the oven to 180C (160C fan)/390F/gas 6 and grease a 20cm cake tin with a fixed base. Arrange the pineapple slices in the base of the tinand put a cherry in the centre of each.
For the topping, combine the syrup and rum in a small pan on a low heat until the syrup melts and turns liquid, then pour over the pineapple rings.
Beat the butter, sugars, lime zest, vanilla and salt in a standing mixer or with an electric whisk, until light and fluffy, then add the eggs one at a time, beating well until fully combined.
Add the soured cream, followed by the flour, baking powder and custard powder. Spoon the batter into the cake tin and bake for 50 minutes, or until a skewer inserted into the deepest part of the cake comes out clean.
