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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.

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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