bohemianwanderer – A spiced rum raisin cake paired with roast pineapple has been presented as a rich, make-ahead dessert designed for sharing. The recipe serves between eight and ten people and combines warming spices, soaked fruit, and flambéed presentation. Preparation takes around fifteen minutes, followed by a long bake and cooling period.
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The cake batter is built on self-raising flour, baking powder, and a heavy blend of spices. Ground cinnamon, black pepper, ginger, grated nutmeg, and sea salt provide depth and heat. Soft brown sugar adds moisture and sweetness. Unsalted butter and vegetable oil are used together to balance richness and texture. Full-fat Greek yoghurt contributes tenderness to the crumb. Vanilla extract adds aroma without overpowering the spice profile.
Use four large eggs to bind the mixture and support its structure. Fold raisins soaked in dark spiced rum for at least twenty-four hours through the batter. This soaking step ensures intense flavor and prevents dryness during baking. First, combine the dry ingredients in a large bowl. Cream the butter and sugar until smooth using an electric mixer. Gradually add the oil, yoghurt, vanilla, and eggs to maintain proper emulsification.
Mix the rum-soaked raisins into the batter before gently incorporating the dry ingredients. Avoid overmixing to preserve a soft crumb, and finish the batter by hand to ensure even flour distribution. Bake the cake at 195 degrees Celsius in a lined tin. Use a baking belt and buttered greaseproof paper to protect the surface. Bake for just under one hour until the cake sets fully. Once baked, allow the cake to cool completely on a rack. The recipe notes that you can make the cake up to two weeks in advance, with optional additional rum feeding for extended storage.
Rum Syrup and Roast Pineapple Add Dramatic Finish at Serving Time
While the cake bakes, prepare a rum syrup. Gently heat the sugar, fresh pineapple juice, rum, lime zest, lime juice, and vanilla seeds until the sugar dissolves completely, then remove the mixture from the heat. Use the spent vanilla pod from this step to maintain flavor continuity in the pineapple preparation. Blend the pod with caster sugar, then beat it into softened butter to create a vanilla butter. Coat a whole peeled pineapple with the vanilla butter. Pan-roast the pineapple briefly, then finish it in a hot oven. Roasting deepens the sweetness and caramelizes the exterior. After the pineapple cools, cut it into long batons. Submerge the pieces in the rum syrup and refrigerate them. You can prepare the fruit up to one week in advance.
This soaking process allows the pineapple to absorb citrus and rum notes, and regular turning ensures even flavor distribution. The syrup also acts as a glaze at serving time. For presentation, unmould the cake and place it on a platter. Gently warm the pineapple and syrup, then heat additional rum separately for flambéing.
Arrange the pineapple batons over the surface of the cake. Pour most of the syrup evenly on top and reserve the remaining syrup for serving. At the table, carefully warm and ignite the rum, then pour it over the cake to create a brief flambé. This step adds aroma and theatrical impact.
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Serve the cake immediately with crème fraîche. The cool dairy contrasts with the warm spices and caramelized fruit. Drizzle extra syrup to finish. The recipe emphasizes preparation flexibility and dramatic service. Its structure allows advance planning without compromising quality. The result is a spiced dessert well suited to festive or formal occasions.
