Yesterday was Chris's birthday and I baked him a cake. It was a very yummy Sailor Jerry's Rum, raisin, ginger and pineapple drizzle cake.
I found a Rum and Ginger Cake recipe here and used it as the basis for my recipe.
To recreate the cake you will need:
Cake:
1 cup of butter
2 cups of light muscovado sugar
3 cups of self raising flour
1/2 tsp salt
4 eggs
2/3 cup of milk
1/3 cup of Sailor Jerry's Spiced Rum
1/2 cup of crystallised ginger (chopped into small pieces)
1/2 cup of raisins
Before Icing:
25ml Sailor Jerry's Spiced Rum
25ml pineapple juice
Icing:
150g of icing sugar
Fresh pineapple juice
Slice of fresh pineapple, (i used tinned but think that fresh would have been better)
A deep 20cm tin or 2 shallow 20cm tins
Pre-heat the oven to 175c or 350f and grease and line your tin/s.
Cream the butter and sugar until light and fluffy.
Sift together the flour and salt and set aside.
Combine the milk and rum together and set aside.
Lightly beat eggs and add to the creamed butter and sugar with a spoonful of the flour and whisk until combined.
Reduce the speed on the mixer and alternate adding the flour and milk and rum until you have a smooth batter.
Stir in the raisins and the crystallised ginger.
Pour into the prepared tin/s and bake for 75mins until the cake bounces back when lightly pressed and a skewer inserted into the middle comes out clean.
Leave to cool.
Skewer the cake a few times.
Mix together the pineapple juice and rum and pour over the cake.
For the icing:
Chop a small piece of pineapple into tiny pieces.
Sift the icing sugar into a bowl, add a little pineapple juice at a time and mix to a double cream consistency.
Stir in the pineapple pieces and drizzle over the cake.
To finish the cake off I added some paper pineapples that I bought from Tiger.
And a lot of candles!
You can count the candles to see how old he is. We did remove half of the candles as we were worried that the combination of the paper pineapples and the rum would start a fire.
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