Spiced Pineapple and Rum Loaf (Gluten Free)

It’s getting chilly, the snow is starting to fall (well in Scotland and on WordPress!), decorations are going up and I’m getting all festive! Now is the time for warm spices, mulled cider or wine, clementines and all things cuddly and sparkly.

I had this pineapple that was starting to look a little sad in the corner of the kitchen and had somehow managed to let a bottle of rum fall into my shopping bag this morning, oops, so what better combination for a festive loaf thought I.

Not the prettiest of pictures, but pretty damn tasty...

Ingredients:

• A whole pineapple
• 4oz of sugar
• 4oz of butter
• 8oz of Doves Farm Gluten free Self Raising Flour
• 2 eggs
• 2 heaped teaspoons of mixed spice
• A big handful of sultanas
• 2 tablespoons of rum (I used some Gingerbread Rum, but a nice spiced one would be good too)
• Some extra butter and brown sugar for greasing and the topping

Method:

Pre heat the oven to 170 degrees (fan oven).  Grease a loaf tin and heavily butter the base. Sprinkle the bottom with brown sugar, if you have muscovado use that, I just had some crappy granulated demerara and couldn’t be fecked to go out again.  Peel and core your pineapple.  Finely chop half the pineapple.  Slice the rest thinly, you won’t need all of it so help your self to a slice or three!

Cream the butter and sugar together.  Beat in the eggs, then the chopped pineapple, flour, sultanas, spice and rum.

Line the base of your loaf tin with pineapple slices, in an ideal world this will look pretty, in my world it will be a little bit of a mess.  Pour your batter on top and smooth down.

Pop into the oven and cook for about an hour, check with a skewer or knife and when it comes out clean it is done.

Serve warm with ice cream, custard or rum spiked cream or butter or cold with a nice cup of chai or a hot toddy.  I know what I’m having.