Tropical Date and Rum Cake

Bundt Cake

A Tasty Tropical Date and Rum Cake

This recipe came from a magazine dated 1986. I can’t believe I have not only had it that long, but I haven’t made it either. This will have to change! However I must admit, I want to make everything I see and there isn’t enough time. So I might leave it up to you to make this one. Let me know how it works out, will you? This recipe has a few ingredients, and you may have to shop for some of them. The recipe though, seems rather easy to pull together.

Tropical Date and Rum Cake Recipe


185g butter
1 teaspoon vanilla essence
¾ cup brown sugar, lightly packed
2 eggs
1 cup plain flour
½ cup self raising flour
½ cup coconut
¾ cup finely chopped dates
¼ cup pineapple juice
2 tablespoons dark rum


Cream butter, vanilla and brown sugar until light and fluffy
Add eggs one at a time, beat well after each addition
Stir sifted flours into creamed mixture, then coconut, dates, pineapple juice and rum
Spread mixture into a greased and base lined 20cm ring tin (bundt cake pan)
Bake in a Moderate Oven 40 minutes
Cool in tin then turn out when cooled


Freezes well up to 3 months if wrapped well
Not suitable for microwave cooking
Use baking paper to line bottom of tin
If you don’t have a ring pan place a small ramekin dish in the center of a round cake pan

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