Upside-down pineapple rum cake
Rum adds a grown-up edge to that classic childhood favourite, pineapple upside-down cake. Delicious served warm with cream or ice-cream.
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Ingredients
- 250 grams (8 ounces) butter
- 3 eggs
- 1 small pineapple (900g)
- 1 vanilla bean
- 1/2 cup (110g) caster (superfine) sugar
- 2 tablespoons water
- 10 grams (½ ounce) butter, extra
- 2 tablespoons underproof dark rum
- 1 1/2 cup (275g) firmly packed light brown sugar
- 2 1/4 cup (335g) self-raising flour
- 3/4 cup (180ml) milk
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