Hello there readers, it’s been a while since I’ve written anything so I figure it’s about time I told you about my life and new baking inventions. As it’s been so long I thought I’d just give you a few highlights from the last few months:
- We moved into our new house! We are now officially homeowners like real grownups. And as real grownups we unpacked the essentials first, like the nerf guns and the trampoline. . .
- Christmas: we spent Christmas day with family in York including Christmas dinner in my nana-in-law’s sheltered flats for around 20 people including 3 elderly people who had nowhere to go on Christmas. It was chaos but wonderful chaos.
- I also got to cut my sister’s ‘gender reveal’ cake which was yellow on the outside (complete with icing sperm on it) and either pink or blue in the middle. It was a complete surprise for me but sadly the rest of my family found out early because Percy had told them how he made a blue cake. Never trust a toddler to keep a secret.
- Last week after 6 months on the infectious diseases ward I said goodbye to the team and have moved on to the elderly care ward. ID was chaos at times but I saw a huge variety of interesting conditions and I got on really well with the staff there so I was sad to leave. As a thank you I decided to bake something for the ward. I’m not quite sure where this idea came from but I really liked the thought of doing a piña colada cake (pineapple, coconut and rum) so I had a couple of trial runs to try and work out a recipe. This is version 3.0:
Piña Colada Cake
- 1 cup butter
- 1 cup caster sugar
- 1 cup liquidized pineapple (I used 1 can of tinned pineapple)
- 1/4 cup of rum (I used Morgans spiced rum)
- 2 medium eggs
- 1 cup desiccated coconut
- 2 cups self raising flour
- 1 tsp baking powder
- Pre-heat the oven to 180 degrees and grease a cake tin. I used an 18 inch tin with a loose bottom.
- Mixed the sugar and butter together until smooth
- Add the tinned pineapple (without the juice) to a blender and blend until smooth
- Add the pineapple, rum, eggs and desiccated coconut and mix well (it will look separated at this point but don’t worry).
- Fold in the flour and baking powder and mix until combined
- Add the mixture to the cake tin and bake at 180 degrees for 40-45 minutes or until a knife comes out clean
P.s. the icing I made is butter, rum, lime juice and icing sugar but I didn’t measure quantities I’m afraid. I tend to just add things until it looks the right consistency!