Pineapple Rum Cake

https://thepineappleeverything.com/blogs/pineapple-news

Dangerously Delicious Pineapple Rum Cake

“Easy Tips & Tricks from the website:

Using your favourite boxed cake mix will make this so much easier for you. However, if you prefer making it from scratch, that works too!

Use an instant vanilla pudding mix, NOT a cook & serve.

Prepare a 10-inch bundt pan by spraying it generously with a floured baking spray.

Use pineapple tidbits, NOT crushed. You’ll toss the pineapple into 2 tablespoons or so of the dry flour/pudding mixture, to suspend the pineapple in the batter and prevent it from sinking to the bottom of the cake.

Drain the pineapple well and reserve the pineapple juice!

Use a dark rum for a bolder flavour.

This cake is freezable so if you'd like to preserve some for a later date, that works too! Once you'd like to reserve, let it thaw for at least 12 hours in the fridge.”

Pineapple Rum Cake Recipe:

Ingredients: 1 box of yellow cake mix; 1 box of instant vanilla pudding; 2 ½  cups of pineapple pieces drained well with juice reserved; ½ cup reserved pineapple juice; 4 eggs; ½ cup canola oil; ½ cup dark rum

Rum Glaze: 1/2 cup unsalted butter; ¼ cup reserved pineapple juice; 1 cup granulated sugar; ½ cup dark rum

Instructions:

The Cake:

Preheat oven to 160°C (325°F). and prepare a 25cm (10 inch) bundt pan by generously spraying it with a floured baking spray. You can also generously butter it and sprinkle with flour.

Drain pineapple pieces in a colander placed over a medium bowl to reserve the juice.

In a large bowl, whisk together the cake mix and instant vanilla pudding mix.

Place the pineapple into a small bowl and toss with two tablespoons of the cake/pudding mixture. Coat completely.

Add the eggs, ½ cup pineapple juice, canola oil, and ½ cup of rum in the cake mix.  Mix completely.

With a rubber spatula, fold in the coated pineapple pieces.

Gently pour batter into the pan and bake for 55-60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

The Rum Glaze:

Into a medium saucepan over medium heat, combine the butter, sugar and pineapple juice. Bring to a boil and cook for 5 minutes, stirring constantly.

Remove from heat and add ½ cup of dark rum. Mix well.

Glazing the cake: 

Remove cake from oven and let sit for 5 minutes.

While still in the pan, poke holes with a skewer all the way around the bottom of the cake. Using 1/3 of the glaze, gently brush the bottom of the cake, allowing the glaze to soak into it.

Let cake sit for 10 minutes before inverting it onto a cooling rack on top of a rimmed baking sheet.

Gently brush the remainder of the glaze all over the cake, pausing at times to give the cake time to absorb it. Using two hard spatulas, slowly and gently transfer the cake to a serving plate. Cool completely.

If serving the next day, cover the top with toothpicks and gently cover with a tent of aluminium foil when completely cooled.

The cake can be frozen for up to a month. Cool completely, wrap in plastic wrap and then in aluminium foil. 

Ideal for a lunch in the garden with extra syrup and yoghurt, mmm, Anne

Pineapple biscuits

https://www.taste.com.au/recipes/pineapple-biscuits/3a281104-685d-46d9-8112-c60ed98453c1

Pineapple biscuits

                                                                                                                                                    

INGREDIENTS: 1/2 cup brown sugar; 1/2 cup caster sugar; 1 teaspoon vanilla essence; 1 egg, lightly beaten; 125g butter, melted, cooled; 1 cup self-raising flour, sifted; 6 Weetbix, crushed; 3/4 cup dried pineapple wedges, finely chopped

ICING: 1 3/4 cups pure icing sugar, sifted; 2 tablespoons pineapple juice; 2 teaspoons butter, melted

METHOD:

Step 1  Preheat oven to 180°C. Line 2 baking trays with baking paper.

Step 2  Combine sugars, vanilla, egg and butter in a bowl. Add flour, Weetbix and pineapple. Stir until well combined.

Step 3  Drop tablespoonfuls of mixture onto prepared trays. Bake for 20 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Step 4  Make icing: Combine all ingredients in a bowl. Stir until smooth. Spread over biscuits. Allow to set. Store in an airtight container at room temperature for up to 5 days.

Shortbread pineapple jam drops

https://www.sbs.com.au/food/recipes/shortbread-biscuits-pineapple-jam

Shortbread biscuits with pineapple jam

“These Puerto Rican shortbread biscuits are a favourite at parties and celebrations, including Christmas, and are often given as gifts. Simple to make, but impossible to resist, there are endless variations on the centre filling – the ubiquitous guava jam or hundreds and thousands are both popular in Puerto Rico – but we’ve filled ours with a homemade pineapple jam that tastes like summer” from the website

MAKES 22

Ingredients: 180 g unsalted butter, softened; 45 g (¼ cup) coconut oil; 110 g (½ cup) caster sugar; 340 g plain flour; 1½ tsp almond extract; ½ tsp grated nutmeg; ½ tsp vanilla extract

Pineapple jam: ½ (about 450 g) small ripe pineapple, peeled, cored, very finely chopped or grated; 220 g (1 cup) white sugar; 1 lime, zested, juiced; 1tsp vanilla extract

Instructions:

To make pineapple jam, combine pineapple and 2 tablespoons of water in a saucepan over medium heat and cook, stirring constantly, for 3 minutes or until pineapple releases juice. Add sugar and half the lime juice, reduce heat to low and cook, stirring occasionally, for 30 minutes or until mixture is thick and jam-like. Stir through vanilla extract and remaining lime juice and zest. Transfer to a sterilised jar (see Note) and set aside to cool. Jam will keep refrigerated for 6 weeks.

Meanwhile, preheat oven to 160°C. Using an electric mixer, beat butter and coconut oil together until combined. Add sugar and beat for 2 minutes or until pale and fluffy. Add flour, almond extract, nutmeg and vanilla extract and beat until just combined.

Shape tablespoonfuls of mixture into balls and place on oven trays lined with baking paper. Press down firmly with your thumb in the centre of each biscuit to form an indentation. Spoon 1 teaspoon pineapple jam into the centre of each biscuit and bake for 16 minutes or until edges are golden and biscuits are cooked through. Allow to cool on trays then serve. Biscuits will keep in an airtight container for 3 days.

Note • It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars in the oven, preheat oven to 120°C. Wash items in soapy water, rinse, then dry. Place jars (including non-plastic lids) on an oven tray and place in oven for 20 minutes. Remove and fill jars while still hot. To sterilise jars in the dishwasher, wash on the hottest cycle. Dry, then fill jars, bottles and containers while still hot.

As you can see I didn't leave enough space between my biscuits so they cooked into one another which didn't affect the deliciousness of them, but next time I will leave more space so they cook perfectly round, Anne 

Pineapple finger food

I was inspired by a couple of different recipes for this yummy and easy party food.

Threaded onto the little bamboo skewers are pieces of chicken that were marinated in soy sauce, pineapple juice and oil then lightly fried; pineapple pieces that were lightly oiled then briefly fried; and half pieces of bocconcini balls. I sprinkled my skewers with parsley as that's what I had growing, but chopped fresh coriander or rosemary would be lovely too. 

One recipe I found used sticks of trimmed rosemary branches instead of bamboo skewers, Anne

Fantastic plastic pineapple!

Pete Ward's 1997 "Fantastic Plastic: The kitsch collector's guide" featured these terrific fruit tumblers. I'm sure a 2021 edition would include this wonderful plastic pineapple drinking cup. Thanks Donna and Brad!!! Anne

Pinapalia rules!!

                         Thanks to everyone who sent us recipes, photos, inspiration and objects relating to pineapples during 2020!

Jasmine sent this great badge from South Korea!

And Wendy brought this gorgeous brooch back from Darwin!

Carol found this iron on transfer in Spotlight!

Donna's Dad grew this little beauty in Port Macquarie!

Donna gifted this beautifully scented soap ... 

and luxurious beach towel!

Ingrid enjoyed a delicious pineapple drink in Jindabyne!

Ella spotted this pineapple planter in Jindabyne too!

Ann's friend Steve looks very dashing in the tropical fashion statement he wore to celebrate her birthday last month!

Sarah saw these pineapple offerings and decorations in Singapore!

And she found these Christmas decorations and earrings in Canberra!

Friends of my cousin Jenny enjoyed some of Hawaii's sweet pineapples! They look delicious! What gorgeous presentation!

Robyn had a delightful afternoon tea served with milk in a cute pineapple topped jar!

Les bought this lovely pineapple, honey and cassis scented hand lotion!

            I recently met Diane and Audrey of the Leura evening branch of the CWA who were selling some tasty pineapple marmalade at their stall.

Les actually ate these herrings in pineapple curry! 

These don't look too exciting but tasted great!

These were sweet.

And Colleen decorated with some stunning festive lights for 2020's celebrations!