bohemianwanderer – This rich spiced cake combines warm baking spices, rum-soaked raisins, and a flambéed pineapple topping. The recipe requires about 15 minutes of preparation and roughly one hour and thirty minutes of cooking. The cake serves eight to ten people and can also be prepared in advance, making it suitable for special occasions or shared desserts.
Begin by preparing the cake batter. In a large bowl, combine 250 grams of self-raising flour, ground cinnamon, ground black pepper, ground ginger, sea salt, grated nutmeg, and baking powder. Mixing the dry ingredients first ensures the spices distribute evenly through the cake.
Place the soft brown sugar and unsalted butter in the bowl of an electric mixer fitted with a paddle attachment. Beat the mixture until it becomes smooth and creamy. Creaming the butter and sugar helps create a light texture in the finished cake.
Add the vegetable oil, Greek yoghurt, and vanilla extract to the mixer. Continue beating until the mixture is smooth and fully combined. These ingredients contribute moisture and richness to the batter.
Gradually incorporate the eggs into the mixture while mixing at a steady speed. Once the eggs are combined, add the raisins that have been soaked in dark spiced rum for at least twenty-four hours. The soaked fruit adds sweetness and deep flavor to the cake.
Reduce the mixer speed to low and add the dry ingredients to the bowl. Mix gently for only a few seconds until the ingredients come together. Avoid overmixing, as this can make the cake dense.
Heat the oven to 195°C, or 175°C for fan ovens. Remove the paddle attachment and use a spatula to gently fold the batter, ensuring all flour is fully incorporated. Pour the mixture into a lined cake tin.
Wrap the tin with a baking belt and cover the top with a circle of buttered greaseproof paper. Bake the cake for about 55 to 60 minutes. The cake is ready when a skewer inserted into the center comes out clean.
Roasted Pineapple with Vanilla Syrup and Rum Flambé Finish
While the cake bakes, prepare the syrup and pineapple topping. Place the seeds from a split vanilla pod, the empty pod, sugar, pineapple juice, rum, lime zest, and lime juice into a medium saucepan. Heat the mixture gently while stirring occasionally until the sugar dissolves.
Remove the syrup from the heat once it becomes clear and smooth. The vanilla, rum, and citrus create a fragrant syrup that will soak into the pineapple.
Next, prepare the roasted pineapple. Combine the reserved vanilla pod and caster sugar in a blender or food processor. Blend on high speed until the mixture becomes aromatic. Add the softened butter and beat until smooth.
Transfer the butter mixture into a large ovenproof saucepan and place it over medium heat. When the butter begins to foam, add the peeled and cored pineapple. Turn the fruit to coat it evenly with the flavored butter. Cook the pineapple for about ten minutes, turning it frequently so all sides caramelize evenly. Meanwhile, heat the oven to 220°C, or 200°C for fan ovens.
To serve, remove the cooled cake from its tin and place it on a serving platter. Warm the pineapple and syrup slightly before arranging the fruit pieces on top of the cake. Pour most of the syrup over the fruit and cake.
Serve the cake with generous spoonfuls of crème fraîche and drizzle the remaining syrup over the dessert. The combination of spiced cake, caramelized pineapple, and rum syrup creates a rich and celebratory dessert.
