The following cakes will delight any fan of dense and moist fruit cakes, with an added bonus of tropical flavors and aroma of pineapple, coconut, rum and vanilla.
This “all in one bowl” type of cake is quick and easy to assemble. Baking time is a bit longer than usual for such cakes, and is done on somewhat lower temperature, as the batter is quite moist and needs more tender care.
While the cakes can be served as is, to make things more interesting, I drizzled one with pineapple glaze, while the other was topped with a thick crushed pineapple spread. Choose one or both – according to your liking, and enjoy.
Notes:
* As I couldn’t get reasonable fresh pineapple, I opted for the next best option, of crushed pineapple in pineapple juice. However, if you have fresh ripe pineapple, you can definitely use it instead.
Makes: 2 loaf pans
Soaking time: 15 minutes
Prep time: 20 minutes
Baking time: 50 minutes
Cooking time for the topping: 5 minutes
Ingredients:
¾ cup golden raisins
½ cup dark rum
1 stick (115 grams) butter, soft
1 cup dark brown sugar
½ cup white sugar
1 tsp vanilla paste
2 L eggs
1½ cups crushed pineapple in pineapple juice, drained (see notes)
2 cups flour
1 Tbs baking powder
Dash salt
½ cup unsweetened desiccated coconut
For the toppings (optional):
Option 1: ½ cup crushed pineapple, ½ cup powdered sugar, 1 Tbs cornstarch mixed with 2 Tbs pineapple juice
Option 2: ½ cup powdered sugar, 1 tsp pineapple juice
1. Mix the raisins and rum in a small bowl, and let sit for 15 minutes at room temperature.
2. Brush two loaf pans with melted butter and dust with flour. Turn upside down, and tap to get rid of excess flour. Keep in the fridge until using.
3. Preheat the oven to 350F (175C).
4. In a large bowl, whisk together the butter, dark and white sugar, vanilla and eggs. Add the drained crushed pineapple and mix. Add the flour, baking powder, salt and coconut, and mix again. Mix in the raisins, and divide the batter between the two pans.
5. Bake for about 50 minutes, until the cakes are golden and a toothpick inserted into the center comes out almost dry (the cakes should be moist). Keep in the pan for 5 minutes before releasing onto a rack, to cool to room temperature.
6. The toppings: option 1: mix the crushed pineapple with the powdered sugar in a small pot and bring to the boil. Mix in the cornstarch slurry, and cook for 1 minute, until the glaze is thick and shiny. Spread over the cooled cake. Let set before cutting.
Option 2: mix the powdered sugar with the juice to a smooth glaze. Drizzle over the cooled cake. Let set before cutting.
This looks wonderful!
LikeLiked by 1 person
Thank you Andrea! 🙂
LikeLike
Delicious looking cake – I’ll take option 1 for the topping! I like the raisin addition – so often this type of cake has nuts in it. Only 1/2 cup of rum 🙂
LikeLiked by 3 people
Thank you Judi, glad you liked the cakes. They were indeed delicious. Raisins are my favorite too. The topping was a way to use the leftover crushed pineapple, and it worked so well. It’s quite tasty on its own too.
As for the rum – I left some for drinking! 🙂
LikeLiked by 1 person
Looks so tasty.
LikeLiked by 2 people
Thank you Paul, the cakes were very tasty. 🙂
LikeLiked by 1 person
Sounds fabulous, dear Ronit! I wonder if I could modify this recipe for Pesach, using a mix of almond or coconut flour and matzah meal. But what do I for rum? Will cognac work, do you think? Or liqueur?
LikeLiked by 2 people
Thank you Dolly, I’m glad you liked the recipe.
I think the combination of coconut flour and fine matzah meal can work, though the cakes will probably have an even denser texture – but that’s usually the case with Pesach cakes.
As for the rum, as much as I know it is kosher for Pesach, as it’s made from cane sugar. However, if it doesn’t work for you, Cognac is a good substitute.
LikeLiked by 1 person
Thank you so much for your advice, dear Ronit.
Yes, theoretically rum should be acceptable, yet I have not seen Kosher l’Pesach rum. Perhaps it exists somewhere, but usually we get a bottle of cognac for Pesach – it’s my Yom Tov treat.
Hag Pesach Kosher v’Sameach!
LikeLiked by 2 people
That sounds like a very nice treat! חג שמח to you too! 🙂
LikeLiked by 1 person
This looks interesting and very juicy
LikeLiked by 2 people
Thank you, I’m glad you liked the cakes. They were very tasty. 🙂
LikeLiked by 1 person
Looks very delicious – love the pineapple and coconut combination especially with rum. Would be a great cake for spring, summber
LikeLiked by 2 people
Thank you Chelvi, I’m glad you liked the cakes. This combination of flavors was so tasty. 🙂
LikeLike
Sounds absolutely delicious, a must try!😋
LikeLiked by 2 people
Thank you Ursula, I’m glad you liked these tasty cakes. Looking forward to seeing your version. 🙂
LikeLiked by 1 person
You’ve taken me to the islands Ronit! I adore all these flavors, a perfect fruitcake in my humble opinion, and the texture here looks wonderful.
LikeLiked by 2 people
Thank you Dorothy, glad you liked the cakes and flavors. A tropical escape was definitely the goal here! 🙂
LikeLiked by 1 person
Decadent. That is all. 😋🙏🏻💕
LikeLiked by 1 person
You got it! Thanks! 🙂
LikeLiked by 1 person
I don’t bake much, but this looks fresh and tasty. I have no problem using good fruit canned in juice, just not in that horrible syrup. Pear halves canned are really good.
LikeLiked by 1 person
Thank you Mimi, I’m glad you liked the cakes. I’m not into overly sweet foods, and heavy syrups are indeed appalling. It’s great to have the option of fruits canned fruits in juice. 🙂
LikeLiked by 1 person
This looks so delicious!
LikeLiked by 1 person
Thank you Aletta, glad you l liked the cakes. They were very tasty and aromatic. 🙂
LikeLike
Wonderful!
LikeLiked by 1 person
Sounds wonderful and tropical. 👌
LikeLiked by 1 person
Thank you Myra, that was the goal! 🙂
LikeLike
Love love both flavours of pineapple and coconut! This must taste just amazing!!
LikeLiked by 1 person
Thank you Shy, I’m glad you liked the cakes. They were so tasty. These flavors work so well together. 🙂
LikeLike
This looks so scrumptious and I love the combination of flavors !! 👍
LikeLiked by 1 person
Thank you Suni, I’m glad you liked the cakes. They were delicious. 🙂
LikeLiked by 1 person
You are welcome friend. 👍
LikeLiked by 1 person
Wow! What a decadent cake! Including this on my list to bake one day. Thank you!
LikeLiked by 1 person
Thank you Leah, I’m glad you liked the cakes. They were so delicious and aromatic. Hope you’ll enjoy them. 🙂
LikeLike
Reblogged this on Recipe Goals.
LikeLiked by 1 person
Such a decadent bake, love this combo
LikeLiked by 1 person
Thank you Neetha, I’m glad you liked the cakes, They were so tasty. 🙂
LikeLiked by 2 people
This is so delicious. Love it.
LikeLiked by 1 person
Thank you Juliet, I’m glad you liked the cakes. They were delicious. 🙂
LikeLiked by 2 people
You’re very welcome.
LikeLiked by 2 people
I am a big fan of pineapple.Thank you for your detailed pictures. So well done! 🙂
LikeLiked by 1 person
Thank you, I’m glad you liked the recipe and found pictures. The cakes were so tasty. 🙂
LikeLiked by 1 person
I’m a big fan of fruit cakes and your tropical one sounds great.
LikeLiked by 2 people
Thank you Karen, I’m glad you liked the cakes. The tropical flavors helped uplift the mood on a gloomy cold day! 🙂
LikeLiked by 2 people
The cake looks indeed very Tempting!
LikeLiked by 1 person
Thank you Pooja, I’m glad you liked the cake. It was delicious. 🙂
LikeLiked by 1 person