03 Jan

Mai Tai Cake

Lissa Coffey

Lissa Coffey

Lissa Coffey
Mai Tai Cake

3 Eggs

1 1/3 Cups of Sugar

1 (1 lb 4 oz) Can of crushed Pineapple in Heavy Syrup

2 tsp Vanilla

1 1/2 Tbl Ground Orange Peal

1/4 Cup of Dark Rum

3 Cups of Flour

2 Tbl Baking Powder

1/4 Cup Pecan Pieces (finely chopped)

1 tsp Soda

1 tsp Salt


Glaze Topping:

1 Cup Pineapple Syrup

2 Tbl Sugar

1 Tbl Cornstarch

1 Tbl Rum

Heat oven to 350 degrees

Beat eggs lightly.  Add oil, sugar and vanilla.  Beat until thick and foamy.

Drain the pineapple and reserve the juice for glaze.  Stir in pineapple, orange peel and rum.

Blend in the flour, baking powder, soda, salt and pecan pieces.

Stir batter into the pineapple mix just until all ingredients are mixed.

Pour into 2 greased 8×4 loaf pans and bake for 50-60 minutes.

Glaze Topping:

1 Cup Pineapple Syrup

2 Tbl Sugar


Heat till thick and clear: pineapple syrup, sugar, cornstarch and rum.

Once the cake is out of the oven, remove from the pan and cool on a rack.  Spoon glaze over the top.  Garnish with more pecans (or any other nut)

Share this