Island Christmas Cake
1 hour 5 min
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!
B. Painter
6 people made this
Ingredients
Serves: 24
- 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
Method
Prep: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.
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