1 large can pineapple rings (8 in total), drained but reserving the juice
2 eggs
125 grams golden caster sugar
2 teaspoons vanilla paste
150 grams plain flour
2 teaspoons baking powder
50 grams melted butter
Zest of 1 lemon
75 milliliters milk
100 milliliters dark rum
25 grams icing sugar
1 small pot double cream (300 milliliters)
Steps
Preheat your oven to 175c. Grease and line your cake tin and then lay your pineapple rings in too (use halves for the round the sides). Stick half a glace cherry in the gaps too.
Whisk together the eggs, vanilla paste and sugar until thick and frothy. Sift in the flour and baking powder and carefully fold to combine. Add the melted butter, lemon zest and milk.
Pour over the pineapples and cherries and bake for 40-50 minutes until golden brown. (Do skewer test to be sure!) When out of the oven poke holes in the top and pour in the 50 milliliters rum and some of the pineapple juice.
While waiting for cake to cool, whip the cream into soft peaks with the icing sugar and fold in the other 50 milliliters of rum.
When cool, flip upside down onto a serving plate and serve with a dollop of the cream.
