A cake recipe I made up based on the Malibu and Banana Cake I had made for Petra back in June on her return from holiday.
For the Cake ……. 75 ml Malibu, Tia Maria or dark rum
100 g sultanas or raisins
175 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
125 g unsalted butter, softened
150 g dark muscovado or dark brown sugar
2 medium eggs
1 tsp vanilla extract
175 g peeled fresh pineapple or tinned, drained weight
For the Frangipan
75 g brazil nuts
75 g pecans
75 g unsalted butter, softened
100 g caster sugar
1 medium egg
1. Pour the rum into a small saucepan and sprinkle in the sultanas or raisins. Bring to the boil, then remove from the heat, cover and leave while you prepare the cake.
2. Preheat oven the oven to 180 C/160 fan/Gas 4 and butter and line a 23 cm round baking tin. Finely chop the pineapple and scrape into a sieve set over a bowl to catch any juices. Combine the flour, baking powder, bicarbonate and salt in a bowl.
3. Beat the butter and sugar in a large bowl until very well combined. Lightly beat the eggs with the vanilla extract and gradually add to the butter and sugar mixture a little at a time. Fold the raisins into the butter and sugar mixture. Lastly fold in the flour.
4 Spread the cake mixture evenly into the prepared tin and bake for 35-45 minutes until the cake is just cooked and when a skewer is inserted into the centre, it comes out clean.
5. While the cake is baking make the frangipan. Tip the brazil nuts and pecans into a food processor and whiz until very finely chopped. Tip into a large bowl and add the butter, caster sugar, and eggs and beat together well until smooth.
6. When the cake is cooked, place a baking tray on top and invert it, then flip it so it’s right side up on the tray.
7. Spread the frangipan over the surface of the cake, leaving about a 1 cm gap all round the edge. (the frangipan will drizzle down the sides when it’s cooking.)
Return to the oven for about 20 minutes until lightly golden. Slide the cake onto a cooling rack and leave to cool before serving.
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