31 days of Christmas: Jamie Oliver’s gingerbread cake with tipsy pineapple

On the 10th day of Christmas my true love gave me Jamie Oliver’s delicious and mouthwatering gingerbread cake with tipsy pineapple.

Gingerbread delights and treats have been baked and served throughout the festive season for many years, and continue to be an important part of tradition during Christmas time.

Create this yummy and traditional gingerbread cake for yourself and your loved ones over the weekend to celebrate the long awaited joyful and merry festive season.

Jamie Oliver’s gingerbread cake with tipsy pineapple

Ingredients

• 225g of unsalted butter, plus extra to grease
• 1/2 cup of molasses
• 3/4 cup of runny honey
• 155g of muscovado sugar
• 190g of wholemeal plain flour
• 190g of plain flour
• 1 1/2 teaspoon of baking powder
• 2 teaspoons of ground ginger
• 2 teaspoons of ground cinnamon
• 1/2 teaspoon of ground allspice
• 1/4 teaspoon of ground cloves
• 3 eggs, at room temperature
• 1/2 cup of milk
• 2 teaspoons of finely grated ginger

For the tipsy pineapple

• 100g of muscovado sugar
• 2/3 cup of dark rum
• 1/2 pineapple, very thinly sliced into rounds
• 75g of unsalted butter, softened

ALSO TRY: 31 days of Christmas: White chocolate and raspberry cookies recipe

Instructions

1. Preheat the oven to 160°C. Grease a 24cm bundt pan with butter.
2. Place the butter, molasses, honey, sugar and 1/2 cup (125ml) water in a saucepan over low heat, swirling until the butter has melted. Pour into a large bowl and set aside to cool.
3. Meanwhile, sift flours, baking powder, ground ginger, cinnamon, allspice, cloves and 1/2 tsp salt into a bowl. Set aside.
4. When molasses mixture is warm to the touch, whisk in eggs, one at a time, until incorporated. Pour in milk and whisk to combine. Whisk in dry ingredients until a thick batter, then stir in fresh ginger.
5. Pour batter into the prepared pan and bake for 50 minutes – 1 hour until a skewer inserted in the tallest part of the cake comes out clean. Set the cake aside to cool for 10 minutes, then loosen the edges and turn out onto a wire rack.
6. Meanwhile, for the tipsy pineapple, place sugar, rum and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring, for 8-10 minutes until slightly thickened and sugar dissolves.
7. Remove the pan from heat and, using tongs, dip pineapple into rum sauce. Spread over a baking tray in a single layer. Return syrup to the heat and increase heat to high.

This recipe was found on delicious.com.au