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Caribbean Cake

Using dried fruit and a few store cupboard staples, this delicious and satisfying Pineapple Loaf Cake can be kept for up to 4 days in a sealed container after baking (if it doesn’t all get eaten whilst still warm!)

Caribbean Cake

Makes: One loaf

Cooking Time: 1 hour

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This fruity loaf cake, made with Dualit's Hand Mixer, was created by our very own in-store demonstrator. The recipe is adaptable if you have other dried fruits in your cupboards at home.

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Ingredients
  • 1 x 400g tin of pineapple rings/chunks
  • 100g soft butter
  • 100g soft brown sugar
  • 2 eggs
  • 100g sultanas, raisins or currants (whichever you have)
  • 225g self raising flour
  • 3 tablespoons of rum or milk
  • 1 tablespoon of Demerara sugar

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Method
  • Drain and chop the pineapples
  • Mix together the butter and sugar using the balloon whisk attachment
  • Add the eggs into the mixture, one at a time
  • Add 2/3 of the pineapple, the dried fruit, then the rum or milk into the mixture
  • Gently mix the ingredients together
  • Add the flour and mix gently
  • Place in a greased loaf tin
  • Add the remaining fruit to the top and sprinkle with Demerara sugar
  • Bake in the oven at 160°C for an hour or until a skewer poked into the middle comes out clean

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Dualit Product Used

This delicious cake was created using the balloon whisk attachment. See the complete Hand Mixer set below which also comes with dough hooks and flat beaters.

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