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Spiced Rum & Pineapple Cakes

Makes 4 - 15x8cm mini loaf tins

Caramelised Pineapple

4 x 5 millimetre thick slices of pineapple
50g Soft Brown Sugar
1/2 teaspoon Ground Cinnamon

Spiced Sponge

150g Softened Butter
150g Plain Flour
2tsp Baking Powder
75g Caster Sugar
75g Soft Brown Sugar
3 eggs
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp ground allspice
1/4 ground nutmeg
Rum Syrup
150g water
1/2 tsp vanilla
Lime Zest
75g Brown Sugar
40g Rum

Method

1. Line you cake tins with butter and flour and place a small piece of greaseproof paper in the base
2. Mix together the 50g brown sugar and cinnamon together and then dust your pineapple slices with the mix on both sides
3. Place the slices in a pan and caramelise both sides. Remove carefully from the pan and place in the bottom of your cake tin.
4. Make the sponge. Cream the sugars and the softened butter together. Add the eggs and then the flour, spices and baking powder.
5. Spoon or pipe the sponge mix on top of the pineapple and bake at 170C (fan) for 20-25 minutes until risen and set (skewer comes out clean etc)
6. Make the rum syrup by mix all the ingredients together and warming gently until the sugar dissolves. This takes about 30 seconds.
7. When the cakes come out of the oven, prick them all over with a fork and soak with the syrup.
8. Allow to cool for 30 minutes before turning out.

These are nicest eaten warm