Oozing with dark, gooey goodness, this Caribbean cake is a mellow, melt-in-the mouth medley of exotic fruits and earthy flavours. Gorgeous served hot or cold.
Topping:
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| 6 | tablespoons golden syrup, warmed
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| 1 | tablespoon rum (optional)
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| 3 | canned pineapple rings, drained and chopped
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| 2 | bananas, sliced
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| 55g (2oz) | shredded coconut
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Cake:
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| 115g (4oz) | Stork tub
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| 115g (4oz) | caster sugar
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| 2 | medium eggs
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| 115g (4oz) | self-raising flour
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| 1 | teaspoon baking powder
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Method:
- Start by preheating your oven to 160°C, 325°F or gas mark 3.
- Then grease and line an 20cm (8 inch) sandwich tin.
- Pour half of the golden syrup and rum into the tin.
- Pop the pineapple rings, banana slices and coconut on top.
- Sift the flour and baking powder into a mixing bowl, add the remaining ingredients and beat together with a wooden spoon.
- Spoon the mixture into the tin and spread evenly until the fruit is covered.
- Stick it in the oven for 45 – 55 minutes.
- Turn the cake out and remove the paper lining.
- Serve hot or cold with the remaining syrup, a cup of tea or maybe a Caribbean cocktail.
| Per serving | GDAs for average adults* |
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| Calories | 432 | 22% |
| Sugars g | 40.2 | 45% |
| Fat g | 21.3 | 30% |
| Saturates g | 8.9 | 45% |
| Salt g (based on sodium) | 0.98 | 17% |
*Guideline Daily Amounts (GDAs) based on values for women
