Taking two classics and bringing them together in blissful harmony; behold the pineapple and rum upside down ginger cake! This recipe was inspired by the classic Jamaican ginger cake, which, when I was growing up, wouldn’t last long with my Dad around. Mixed with one of my school dinner favourites, upside down pineapple cake. Creating a mouth-watering sweet treat which can be enjoyed either with a nice cuppa or as a dessert, warm with some custard.
Ginger, pineapple and…rum anyone? Cooking the rings in rum before baking to give it that extra Caribbean twist! Of course, you can skip this step if you’re cooking for kids, or just want to keep it alcohol free!
You can use any rum you want, From spiced to dark or a lighter one like we used. This Mount Gay rum from Barbados is one of our favourites and works perfect here. We would recommend it for drinking too and you may not want to waste any once you’ve had a sip!
This combination was always going to work and it’s definitely worth giving it a go. It will last for at least 3 days covered up and you can just cut a slice when brewing a cup of tea. The rich, dark and sticky ginger cake works so well with the sweet, citrus kick from the pineapple. You can serve warm with lashings of custard like the traditional upside down pineapple cake.
For more ways to use pineapple, try this coconut and pineapple fish curry from our archives.
You can bake this in any tin you want, although it might affect the cooking time, but we would love for you to take this concept and create something best for you. Either way, let us know by sending us a comment of photo on our Instagram or Facebook.
Pineapple and rum upside down ginger cake
- Loaf tin
- 125 g plain flour
- 100 g black treacle
- 125 g golden syrup
- 125 ml milk
- 60 g unsalted butter
- 1 egg
- 1 1/2 tsp bicarbonate soda
- 1 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp mace
For the pineapples
- 50 ml rum we used mount gay rum
- 1 tbsp unsalted butter
- 1 tbsp brown sugar
- 5 tinned pineapple rings
- Preheat the oven to gas mark 3/170℃/325℉.
- Melt the butter for the pineapples in a pan and then add sugar and stir followed by the pineapple rings. Add in the rum and burn off the alcohol slightly. Turn and then leave on the side for later.
- Melt the butter into both the black treacle and maple syrup into a pan and then turn off the heat.
- In a mixing bowl, sift the flour and mix well with the spices and bicarbonate of soda. Stir in the egg and then gradually stir in the syrup butter mixture. Once it is all combined, mix together well.
- Line the loaf tin with grease proof paper and then place the pineapple rings on the bottom, you can cut to arrange them to fit (as seen in the photo) and then add the mixture on top and bake for around 45-55 minutes depending on your oven.
- Leave to cool slightly and then remove from the tin.
- Enjoy a slice best served with a good cup of tea of coffee.