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    recipes

    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

    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.

    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
    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

    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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