We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
With pineapple, coconut, dried cherries and a touch of rum - this is not your average Christmas cake! I love this cake, however, for it's light texture and tropical flavour. A nice cake for any time of year, really!
8 people made this
- 3 eggs
- 120ml vegetable oil
- 1 teaspoon dark rum
- 120ml milk
- 310g plain flour
- 200g sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 475g tinned pineapple, drained and pureed
- 80g dried cherries
- 100g toasted desiccated coconut
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4. Lightly grease two 450g loaf tins.
- Beat together eggs, oil, rum and milk in a bowl. Sift together flour, sugar, baking powder, bicarb, nutmeg and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries and coconut. Pour into prepared tins.
- Bake in preheated oven until a skewer inserted into the centre comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
This is a wonderful combination of flavors. I add chopped pecans and then wrapped one loaf in rum soaked cheese cloth and mailed it across country. They enjoyed it as much as I did.-13 Dec 2006
by Debbie H.
I made mini loaves for office exchange gifts. They were a hit. I didn't have dried cherries on hand, so I used craisins, dried cranberries.-18 Dec 2011
by Chris From Kent, WA
This was a great and easy recipe. I loved it. I've frozen the 2nd loaf to take to a Christmas brunch. I know it will be a hit. Very very moist and delicious.-04 Dec 2006