with Golden Syrup Ice Cream and Pineapple

Alex and Emily's Rum Cake

Prep time: 1 hour (+freezing)
Cook time: 45 mins
Serves: 4-6


½ small ripe pineapple, cut into 2cm dice

30g butter

Golden Syrup Ice Cream 

125ml golden syrup

50g butter, chopped

½ tsp salt

500ml thickened cream, warmed

250ml milk, warmed

5 egg yolks

Rum Cakes

300g plain flour

100g custard powder

2 tsp baking powder

1 tsp salt

330g golden caster sugar

4 large eggs, lightly beaten

125ml vegetable oil

125ml milk

125ml golden rum (we used spiced)

2 tsp vanilla bean paste 125g butter, at room temperature, chopped


220g brown sugar

125g butter

60ml water

¼ tsp salt

125ml golden rum (we used spiced)

½ tsp vanilla bean paste


To make ice-cream, cook golden syrup in a saucepan, stirring, over medium heat until dark golden in colour. Remove from heat and whisk in butter and salt. Whisk in cream and milk until smooth and combined. 

2. Whisk egg yolks until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Refrigerate until cold. Churn in an ice-cream maker according to manufacturers instructions. 

3. Preheat oven to 180C. Grease 12 holes of a muffin or dessert pan. Line bases with baking paper. 

4. To make rum cakes, sift combined flour, custard powder, baking powder and salt into large bowl of an electric mixer. Stir in sugar. 

5. Whisk remaining ingredients in a large jug to combine and add to flour mixture. Beat on low speed until combined. Increase speed to medium and beat for about a further 4 minutes or until smooth. 

6. Divide mixture among prepared pan holes. 

7. Bake for about 20 minutes or until cooked when tested. 

8. To make syrup, stir all ingredients in a saucepan over medium heat until sugar has dissolved and mixture is smooth and combined. Simmer until slightly thickened. 

9. Using a skewer, prick holes all over cakes in pan and pour over hot syrup. Set aside for 30 minutes. Remove cakes from pan.

10. Melt butter in a large non-stick frying pan. Add pineapple and cook, tossing occasionally, until caramelised. 

11. Serve cakes with caramelised pineapple and ice cream.