Rum and Pineapple mini cakes

Print Friendly

Rum and Pineapple mini cakes

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

A taste of the Islands on our plates.
This half-muffin half-cake variation on the classic Caribbean rum cake is quick and easy to prepare.

The pieces of fresh pineapple can be replaced with well drains canned pineapple.

Mini Rum and Pinnaples cake
Ingredients:
Flour (all purpose) – [2 cups]  (500 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1 teaspoon]  (5 ml.)
White Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Fresh pineapple  – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 400F (200C).
2- Cut the pineapple into small cubes.
3- In a large bowl, combine flour, baking powder and salt.
4- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
5- Add the wet ingredients to dry ingredients, stirring gently.
6- Stir in the pineapple cubes.
7- Pour into large muffin tins (or mini loaves).
8-  Bake for about 30 minutes.

One Comment

  1. Comment by Baker Street:

    Oh my! These look fabulous. Bake an extra batch and i’ll be right over. lol