Pineapple Rum Loaf Cake

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by Marilyn Dishes

The other day Murray said he wanted cake, and oddly I did not have any…none on the counter & none in the freezer…so it was time to make a cake!

And…he likes rum so I have adapted a cake recipe of my mom’s & have made a Pineapple Rum Loaf cake. I did not want a large bundt cake, too much sometimes for just the 2 of us so a loaf cake is just the right size. I also wanted this cake to be non-dairy…so that was an easy adaptation to make & I used a rum glaze from another recipe of my mom’s…

This recipe was super easy to pull together..the only thing you might now have in your cupboard is a can of crushed pineapple, but it is really easy to get!

The cake is ‘rustic’ not a light textured rum cake that you might be used to, but it is delicious so give it a try!

Here is the recipe

Ingredients 

For the cake

1/4 cup parve margarine …I use Becel Vegan margarine

3/4 cup brown sugar

1 egg

1 cup crushed pineapple, drained ( save the juice from the can)

1/3 cup pineapple juice from the can of pineapple

2 cups flour

1 tsp baking soda

For the glaze NOTE…. THIS MADE LOTS OF GLAZE & THE CAKE IS SWEET SO IF YOU WANT A LESS SWEET CAKE, MAKE HALF THE GLAZE…

1/2 cup icing sugar..if it is lumpy sift it into a bowl

4 tbsp of the reserved pineapple juice

4 tbsp rum

 

Method

Preheat oven to 350f

Grease a loaf pan…I use non-stick spray

*** drain the can of pineapple saving the liquid ***

  1. In the bowl of a mixer, cream the margarine & sugar until well combined, scrape down the sides of the bowl
  2. Add the egg & mix well
  3. Add the pineapple, mix to combine
  4. Add the pineapple juice & mix….
  5. Add the flour & baking soda….mix well & make sure all of the ingredients are well combined
  6. Put the batter into the prepared loaf pan
  7. Bake in the preheated oven for 50-60 minutes until a cake tester comes out dry
  8. Mix the glaze ingredients together & have it ready for when the cake comes out of the oven
  9. While the cake is hot, poke holes in the top & put the glaze over the top. NOTE:   USE LESS GLAZE FOR A LESS SWEET CAKE….i found it a bit sweet for me so I would use less glaze the next time
  10. Let the cake cool before removing from the baking dish

Enjoy!

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

5 thoughts on “Pineapple Rum Loaf Cake”

  5. […] canned pineapple in the pantry. I use it in several recipes, for example, Pineapple Meatballs and Pineapple Rum Loaf Cake just to name a few! A lovely woman was standing next to me looking at the canned pineapple & we […]

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